Fire Roasted Duck Pheasant with Red Currant Jelly

Ingredients

• 1 whole duck (4-5 lb.)
• 1 whole pheasant (about 3 lb.)
• Salt and pepper
• 2 tbsp. lard, duck fat, or olive oil, plus more for basting
• 1 tbsp. armagnac, cognac, or brandy
• 1 tbsp. fresh thyme, chopped
• 1 garlic clove, smashed
• 1⁄3 cup red currant or apple jelly, warmed

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