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1. Mix soften butter together well until light and fluffly, fold through cherry and parsley and roll into a log around the diameter of a 20 cent piece
2. Wrap up well in cling wrap and place into the fridge to set ready to serve
3. Sauté onion and fennel seed with a little oil until translucent
4. Add in chiffonade cabbage and cook for 5 minutes stirring well
5. Reduce heat and add in vinegar and sugar and cook for 10 minutes until cabbage is tender
6. Fold through butter and keep warm ready to serve with duck
7. Carefully score through the skin into the fat (but not the flesh) of each duck breast, making 4 diagonal incisions across the length and 2 parallel incisions across the width to make a diamond pattern and season with salt and pepper
8. Place breast skin side down in a pan over medium heat and render the skin to make it crispy, this will take up to 8 minutes (take your time with this!)
9. Turn breast over and cook for a further 2 minutes and then remove from pan and allow to rest
10. Do not overcook; duck breast should be served rare to medium rare
11. Place on chopping board skin side down and carve across the width into 5mm thick slices and serve with braised cabbage and compound butter