Smoked Duck with Sorghum-Glazed Alliums

Combine 1 tablespoon crushed coriander seeds and salt in a small bowl. Using a sharp knife, puncture skin of duck legs through fat layer on both sides of each leg; season with coriander mixture. Place legs in a freezer bag, seal, and refrigerate for at least 4 hours or up to 12 hours.

Remove duck legs from freezer bag and transfer to a shallow baking dish; wrap entire baking dish tightly with plastic wrap. Using a sharp knife, poke two holes in plastic wrap at opposite ends of each other. Insert hose of smoking gun into one hole. Fill smoking gun with hickory chips and smoke for 2 to 3 minutes or until duck legs are thoroughly covered in smoke; remove smoking gun hose and cover both holes with tape or plastic wrap; allow duck legs to infuse for 20 minutes. (If using a backyard smoker, smoke over hickory chips at 400°F for 20 minutes. Allow to infuse for 20 minutes.)

将烤箱预热至300°F。用中火加热大荷兰烤箱。从烤盘上取出鸭腿，并从腿部刷掉任何多余的调味料。分批工作，将每条腿放在荷兰烤箱中，煮熟，皮肤朝下，直到脂肪从腿和皮肤上呈脂肪为止是金黄色和脆皮，大约10分钟。翻转腿，加入大蒜鳞茎，切成一侧，棕色1分钟；加入百里香捆和库存。将荷兰烤箱转移到预热的烤箱中，并煮熟，直到肉变软，腿部骨头在关节中自由移动，约3小时。

鸭在烹饪时，将高粱，橙汁，橙皮和剩余的1汤匙粉碎的香菜种子混合在一个小锅中，然后用低火煮，直到开始煮约5至6分钟。从火上移开；搁置。

鸭子煮熟并完全嫩，让稍微冷却约10分钟。小心地将鸭子从烤液体中取出，然后转移到装有电线架的锅中，使多余的果汁沥干。将烤箱增加到400°F。将鸭腿放在烤箱中，烤直到皮肤深金黄色和脆皮，大约15至20分钟。

Meanwhile, remove thyme and garlic from Dutch oven and drain off all but 2 tablespoons of the rendered fat. (Reserve the rendered fat, it will keep refrigerated for up to a month.) Add pearl onions to Dutch oven, and cook, over medium heat, stirring frequently, un¬til deep golden brown on all sides and tender, 5 to 6 minutes. Add scallions and green garlic, and cook, until just beginning to wilt, about 1 minute. Reduce heat to low, pour in sorghum glaze, and cook, until slightly reduced and the alliums are coated, about 5 minutes. Remove pot from heat and season with salt and pepper to taste. Serve this family style in Dutch oven.