Cider-Braised Pheasant with Pearl Onions and Apples

INGREDIENTS

• 3 Granny Smith apples, peeled, cored, and diced
• 1 Granny Smith apple, peeled, cored, and cut into 1-inch cubes
• 1 teaspoon kosher salt
• Pinch freshly ground black pepper
• 1 cup dry white wine
• 2 to 3 cups low-sodium chicken broth, plus additional, if necessary
• 3 tablespoons extra-virgin olive oil
• 1 teaspoon fennel seeds
• Large pinch kosher salt
• 1/4 teaspoon freshly ground black pepper
• 2 cups apple cider
• 3 (3-pound) pheasants, each rinsed inside and out, patted dry, cut into 6 pieces
• Fresh tarragon leaves, chopped
• 1 teaspoon freshly ground black pepper
• 10 ounces pearl onions, root ends trimmed
• 3 large yellow onions, halved and thinly sliced (about 6 cups)
• 1 bay leaf
• 3 tablespoons fresh tarragon leaves, whole
• 3 tablespoons apple cider
• 3 tablespoons finely grated orange zest (from 1 1/2 oranges)
• 1 tablespoon extra-virgin olive oil
• 1 teaspoon table salt
• 1/2 cup extra-virgin olive oil
• 2 teaspoons sugar
• Pinch sugar
• 1/2 cup freshly squeezed orange juice (from 1 1/2 oranges)
• Pinch kosher salt
• 5 tablespoons fresh ginger, peeled and roughly chopped
• 1 tablespoon unsalted butter