The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Pan-roasted Duck Breast with Butter Bean Cassoulet & Tenderstem Broccoli
Co-created with Dr Megan Rossi, leading gut health scientist and registered dietitian, this vibrant stew is packed with nutrients. Juicy British duck breast is served with creamy butter beans, simmered with garlic, onion, rosemary and Bio&Me’s natural & creamy kefir (containing 18 different culture strains) for your gut microbes. Swirl in some spinach for greens and a sprinkle of almonds for crunch. A real weeknight winner!
High protein
1/3 daily fibre
5 plants
Low sat fat
Serving size
Ingredients
- 20g whole almonds (Nuts)
- 250ml natural kefir (Milk) (Pasteurised Cow’s Milk fermented with 18 different cultures, including stains from the Lactobacillus and Bifidobacteria Families.)
- 40g baby spinach
- 10g chicken stock powder (Chicory Extract, Yeast Extract, Natural Flavouring, Salt, Onion Powder, Chicken Stock Powder, Rapeseed Oil.)
- 30g smooth cashew butter (Nuts, Peanuts) (Roasted CASHEW NUTS (90%), Vegetable Oils (Rapeseed Oil, Sunflower Oil).)
- 8 tsp garlic, rosemary and thyme paste (Garlic, Olive Oil, Sea Salt, Rosemary, Thyme)
- 690g butter beans (Rehydrated butter beans, water, salt, antioxidant: ascorbic acid.)
- 2 onion
- 180g Tenderstem broccoli
- 4 duck breasts
Nutritional Information
Calories: 623
Protein: 51g
Carbs: 36g
Fat: 28g
Pan-roasted Duck Breast with Butter Bean Cassoulet & Tenderstem Broccoli
Co-created with Dr Megan Rossi, leading gut health scientist and registered dietitian, this vibrant stew is packed with nutrients. Juicy British duck breast is served with creamy butter beans, simmered with garlic, onion, rosemary and Bio&Me’s natural & creamy kefir (containing 18 different culture strains) for your gut microbes. Swirl in some spinach for greens and a sprinkle of almonds for crunch. A real weeknight winner!
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Cooking Instructions
Before you start
- Preheat the oven to 240C / fan 220C / gas 9
- Line a baking tray with parchment paper
- Pull out a large frying pan, a measuring jug & a sieve
Get the duck on
- Heat the large frying pan on medium-high heat
- Season the duck with salt. Once the pan is hot, add the duck and cook, skin-side down, for 4 mins, until crispy. Flip and cook for 2 mins
- Transfer to the lined baking tray, skin-side up, and roast for 20 mins, until cooked through. Leave to rest
Prep & soften the veg
- Meanwhile, trim the broccoli. Thinly slice the onions. Drain and rinse the beans
- Drain any excess oil from the frying pan and reheat with 1 tbsp oil on medium heat. Once hot, add the onion and cook for 5-6 mins, until softened. Season with salt and pepper
Get your simmer on
- When the duck has 10 mins remaining, add the broccoli to the tray. Drizzle with 2 tsp oil and season with salt and pepper. Return to the oven for the remaining time
- Add the garlic herb paste, cashew butter, beans, stock powder and 150ml water to the onion pan. Bring to the boil and simmer for 4-5 mins, until thickened
Last bits & plate up
- Rinse the spinach and add to the pan. Stir until just wilted, then remove from the heat and add the kefir. Season to taste
- Thinly slice the duck against the grain
- Serve the bean cassoulet into bowls, topped with the duck and broccoli. Roughly chop the almonds and scatter over to finish
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