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Recipe: 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. To make it easier, streamline the recipe by preparing just the honey-glazed duck breast and the ginger-and-garlic Savoy cabbage with chives.