Pot-Roast Pheasant with Seville Orange

Pheasants, particularly hen pheasants, are large and plump by January, the end of the season. Even though they have, by this time, accumulated more fat than early in the season and can thus be roasted without barding, I still prefer to pot-roast them, preferably on a bed of onions, garlic and root vegetables, which caramelize nicely. The bitter-sweet juice of the Seville orange replaces the more usual lemon. Chicken and guinea fowl also respond well to this treatment. Before roasting a duck