Preheat the oven to 210°C.
Score the duck breast skin in a criss-cross pattern.
Place duck skin-side down in a pan for 4-5 minutes until fat renders, then add apples.
Flip duck to cook for 1-2 minutes, baste with butter, and roast in the oven for 3 minutes.
Toast and grind fennel and coriander seeds, then mix with nutmeg, cinnamon, zest, honey, and juice.
Brush the spice glaze over the roasted duck and let the meat rest.
Reduce duck stock by half in a pan, then whisk in 25g of butter and season.
Fry bacon, carrot, and celeriac in a lidded pan for 5 minutes.
Add cabbage, cook until tender, then stir in cream and thicken for 2 minutes.
Serve the sliced duck over the creamed cabbage and roasted apples.