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1.
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Preheat oven to 350F.
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Mince the garlic with the salt; place in a bowl.
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Add the tangerine juice and peel, 1 tablespoon olive oil, dried tarragon, and pepper.
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Set aside.
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2.
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Blanch the carrots and potatoes for 7 to 8 minutes in boiling water.
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Drain and place in a bowl with the tomatoes.
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Reserve.
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3.
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Carefully loosen breast skin of the pheasant; place a sprig of tarragon underneath each side of the breast.
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Replace the skin neatly.
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Squeeze the halved tangerine into the cavity, then sprinkle with salt and pepper.
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Place the apple pieces, shallots, and sage in the cavity; tie legs together with kitchen string.
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4.
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Place reserved vegetables in a small roasting pan.
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Toss with garlic-tangerine mixture.
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Place the pheasant, breast side up, on top of the vegetables.
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Brush pheasant with the remaining tablespoon of oil.
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Lay bacon slices over the breast.
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Pour broth in the bottom of the pan.
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5.
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Roast in the center of the oven for 1 hour, basting 2 or 3 times.
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Remove bacon and continue to roast until the breast is brown and the pheasant is cooked through, about 20 to 30 minutes longer.
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Test for doneness with tip of a knife in the thickest part of the thigh.
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The juices should run clear.
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Let pheasant rest 10 minutes before carving.
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6.
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Carve the pheasant, remove to a serving platter and surround with the vegetables.
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Spoon some of the juices over top.
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Serve extra juices alongside.
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Garnish with fresh sage.
