3 bunches green onions, trimmed
Canola oil, for brushing
Kosher salt and freshly ground black pepper
3 cups cider vinegar
1/3 cup sugar
1 teaspoon coriander seeds
2 cloves garlic, sliced
1 jalapeno pepper, slit with a paring knife
2 whole Long Island (Pekin) ducks, rinsed, patted dry and trimmed of excess fat
Canola oil, for brushing
1/4 cup ancho chile powder
Kosher salt and freshly ground black pepper
2 jars barbecue sauce, such as Mesa Grill BBQ sauce
1 cup thawed frozen apple juice concentrate
3 tablespoons dark brown sugar
1/2 teaspoon fennel seeds, toasted and ground
2 cinnamon sticks
2 star anise
1 habanero chile, slit with a paring knife
1/2 cup chopped fresh cilantro
1 cup creme fraiche
Zest and juice of 1 lime
24 mini (slider) buns