Roast Duck With Citrus Pan Sauce
Ingredients
- One 5 1/2-pound Pekin or Long Island duck, neck reserved
- Salt and freshly ground pepper
- 1 navel orange—one half cut into wedges, one half juiced
- 1 lemon—one half cut into wedges, one half juiced
- 2 cups water
- 2 tablespoons coriander seeds
- 1/2 teaspoon soy sauce
- 1/2 tablespoon unsalted butter, softened
- 1 tablespoon all-purpose flour
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