-
1
Preheat the oven to 325.
-
2
Prick the duck all over with a sharp knife.
-
3
Season the cavity with salt and pepper and stuff it with the orange and lemon wedges.
-
4
In a medium roasting pan, combine the water, coriander seeds and duck neck.
-
5
Place the duck on a rack, season with salt and pepper, set it in the roasting pan and cover with foil.
-
6
Bring the water to a boil over high heat.
-
7
Transfer the duck to the oven and roast for 1 hour, until most of the fat has been rendered.
-
8
Transfer the duck to a work surface.
-
9
Increase the oven temperature to 350.
-
10
Strain the pan juices into a medium bowl and skim off the fat.
-
11
Return the duck to the roasting pan and prick it all over a second time.
-
12
Roast uncovered for 1 hour.
-
13
Increase the oven temperature to 400.
-
14
Tip any juices from the cavity into the roasting pan and transfer the duck to a large rimmed baking sheet.
-
15
Roast the duck for 45 minutes longer, until the meat is very tender and the skin is crisp.
-
16
Meanwhile, set the roasting pan over moderately high heat.
-
17
Add the orange and lemon juices and boil for 1 minute.
-
18
Add the reserved pan juices and the soy sauce and boil for 1 minute longer.
-
19
Pour the liquid into a small saucepan and bring to a simmer over moderate heat.
-
20
In a medium bowl, make a paste with the butter and flour.
-
21
Whisk in 1/4 cup of the hot liquid until smooth, then scrape the mixture into the saucepan.
-
22
Simmer over low heat, whisking, until the sauce has thickened, about 2 minutes.
-
23
Season with salt and pepper.
-
24
Transfer the duck to a carving board and let rest for 10 minutes.
-
25
Carve the duck and serve with the citrus sauce.
