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Honey-Glazed Duck with Savoy Cabbage

At Bouley, in New York City, David Bouley serves Long Island duckling with a sticky glaze made from chestnuts and acacia honey, as well as with wheat berries, garlic chives and gingery cabbage.

Streamline the recipe by preparing just the honey-glazed duck breast and the ginger-and-garlic Savoy cabbage with chives.

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