Smoked Duck with Sorghum Glazed Alliums
Ingredients
- 2 tablespoons coriander seeds, toasted and crushed, divided
- 1 tablespoon kosher salt, plus more to taste
- 4 duck legs
- Hickory chips, for smoking
- 2 whole garlic bulbs, halved crosswise
- 1 bunch (about 10 sprigs) fresh thyme, tied together with butcher's twine
- 1 cup duck or chicken stock
- 2 tablespoon sorghum syrup (or maple syrup or honey)
- 1/4 cup fresh orange juice, plus 1 tablespoon grated orange zest (from 1 orange)
- 30 white pearl onions, peeled
- 10 scallions (about 1 bunch), root ends trimmed
- 10 stalks green garlic (about 1 bunch), root ends trimmed
- Freshly ground black pepper
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