Ingredients:
- 1 total duck (4-5 lb.)
- 1 total pheasant (about 3 lb.)
- Salt and pepper
- 2 tbsp. lard, duck full, or olive oil, plus extra for basting
- 1 tbsp. armagnac, cognac, or brandy
- 1 tbsp. recent thyme, chopped
- 1 garlic clove, smashed
- 1⁄3 cup red currant or apple jelly, warmed
