Preheat the oven to 200C/400F/Gas 6 (180C fan). Prick the skin and season both birds with salt and pepper then cover the breasts with the streaky bacon. Cut the clementines in half, squeeze the juice over the birds and pop one half into the cavity along with the bay leaves and thyme. Leave the remaining clementines in the roasting tin. Peel and cut the shallots in half and add to the pan. Pour around 150ml of water into the pan and roast for 35-45 minutes basting frequently.
Remove from the oven and leave to rest, covered on a warm serving plate along with the roasted shallots. Skim any fat from the roasting juices, remove the herbs and clementines. Put the pan over a medium heat then add the juice of two more clementines, the ginger wine and preserve. Bring to a boil then reduce the heat and simmer until it has reduced and thickened slightly. Taste and season with salt and pepper if required.
Carve the birds and serve on warmed plates with the sauce accompanied with roast potatoes and honey glazed carrots.