Roast Duck With Citrus Pan Sauce

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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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