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1
Preheat the oven to 400.
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2
In a large, deep skillet, heat the oil.
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3
Add the ginger and garlic and cook over low heat just until fragrant, about 1 minute.
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4
Add the cabbage and cook over low heat, tossing, until wilted, about 5 minutes.
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5
Add the stock and season with salt and pepper.
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6
Cover and cook the cabbage until tender, about 10 minutes.
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7
Stir in the chives.
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8
Meanwhile, in a small saucepan, combine the orange juice, honey, thyme, coriander seeds and cinnamon stick and bring to a boil.
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9
Simmer over moderate heat, stirring occasionally, until reduced to a glaze, about 10 minutes; strain.
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10
Heat a large ovenproof skillet.
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11
Using a sharp knife, score the duck skin in a cross-hatch pattern and season with salt and pepper.
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12
Add the duck to the skillet, skin side down, and cook over low heat until the skin is golden, about 20 minutes.
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13
Spoon off the fat as it accumulates in the pan.
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14
Turn the duck over and brush the skin with the glaze.
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15
Transfer the skillet to the oven and roast the duck for about 6 minutes, until an instant-read thermometer inserted in the thickest part of a breast registers 135.
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16
Let the duck rest for 5 minutes, then transfer to plates.
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17
Rewarm the cabbage and serve it alongside the duck.
