Roasted Pheasant

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1 clove of garlic

Coarse salt

Juice of 2 tangerines, plus 1 1/2 teaspoons finely grated peel and 1 tangerine, halved

2 tablespoons olive oil

1 teaspoon dried tarragon

Freshly ground black pepper, to taste

2 carrots, halved lengthwise and cut into 2-inch lengths

1/2 pound white new potatoes, scrubbed and quartered

4 large ripe plum tomatoes, halved lengthwise and seeded

1 pheasant, about 2 1/2 pounds

2 sprigs fresh tarragon, or flat-leaf parsley

1/2 tart apple, cored and cut in pieces

2 shallots, peeled and halved

3 to 4 sprigs fresh sage, plus extra for garnish

3 slices turkey bacon

1/8 cup defatted chicken broth

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