Pheasant A L’Orange

Ingredients

• 2 Asian pears, peeled
• ½ C sake
• 1 star anise
• 2 Tbsp ginger, sliced
• ½ C freshly squeezed orange juice
• 2 Tbsp soy sauce
• ¼ C rice vinegar
• 1 Tbsp Shaoxing cooking wine (may substitute Mirin or other cooking wine)
• 2 Tbsp ginger, peeled and chopped
• ¼ C sugar
• 1 Tbsp dried black tea leaves (Oolong recommended)
• Salt, to taste
• 2 whole pheasants
• 3 tsp kosher salt, divided
• ¼ tsp pepper, ground
• 3 Tbsp heavy cream
• 4 sprigs thyme, divided
• 4 Tbsp unsalted butter, divided
• 1 Tbsp olive oil
• Freshly cracked pepper, to garnish
• 3 large fennel bulbs, diced
• 3 strands Afghan saffron
• ¾ C unsalted butter
• ¼ C heavy cream
• Salt
• pepper