1    Pheasant
- cut into serving quarters
1/4 c  Olive oil
12    Garlic cloves; unpeeled
2 c  Chicken stock
-OR low-sodium chicken broth
1/4 c  Fresh lemon juice
1/2 ts Salt; or as desired
1    Lemon; yellow zest only
1/3 c  Sugar
1/2 c  Water
1/4 c  Whipping cream

PREHEAT OVEN TO 350F. Heat the oil in a 12-inch oven-proof skillet over
high heat on top of stove, add the garlic and saute until the skins are a
medium golden color. Add pheasant and brown on both sides. If the garlic
turns black, remove it from the skillet. When the pheasant is brown,
replace the garlic. Without pouring off the fat, add broth and juice.
Sprinkle with salt, bring to a boil and place, uncovered, in the oven for
50 minutes, turning once. TO MAKE CANDIED ZESTS: CUT THE LEMON ZEST into
1/4-inch strips and place in a small saucepan. Add sugar and water, bring
to a boil over medium heat. Simmer gently until the water is nearly
evaporated and zests look shiny and translucent. Strain zests, discard any
extra syrup and set zests aside. Transfer the skillet with the chicken to
the stove top, add the cream and place over high heat. Reduce the liquid
until it has a shiny consistency. Arrange the pheasant pieces on a serving
platter, scrape the garlic cloves and glaze over it and garnish with
candied zests. Serve immediately.