Grilled Duck With Chestnut Honey

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4 paper-thin rounds of pancetta

3 tablespoons apple cider vinegar

1 1/2 teaspoons whole grain mustard

5 teaspoons chestnut honey, divided (see Note)

Salt and freshly ground black pepper

1/2 cup + 2 tablespoons extra virgin olive oil

4 duck breasts, about 6 ounces each; or two 12- to 16-ounce breasts

3 tablespoons chopped thyme

1 medium-sized autumn squash, such as acorn or Delicata, about 1 pound

2 bunches fresh watercress, or four generous handfuls

1/2 cup toasted pistachios

Parmigiano-Reggiano for shaving

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