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Ingredients

• 1 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

Description

A Bright Citrus Pan Sauce Is All That's Needed To Round Out This Simple Roast Duck, Cooked To A Rich Caramel Brown. To Render The Fat And Ensure A Crisp Skin, The Duck Is First Steamed; Marcia Kiesel Scatters A Handful Of Coriander Seeds Over The Stea

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