Soak the dried figs in water for 2 to 3 hours. Preheat the oven to 350°F /180°C. Remove the wings and neck. Set aside. Cook the pheasant in fat until golden brown on all sides. Transfer the wings and neck to an oven-proof dish and place the pheasant on top. Cover and roast for about 1 hour. While the pheasant cooks, simmer the figs in the soaking water for 20 minutes. Set aside 1/4 cup (60 mL) of the fig water.
In a frying pan, bring the chicken broth to a boil. Pour in the reserved fig water. Reduce by half over medium heat, remove from the heat and add the cream and yogurt, stirring continually until the sauce is smooth and light. Serve the pheasant with the figs and spoon over some sauce.
Make sure you are using only gluten-free cereals, flours and starches, and read the labels carefully when you buy these products.
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