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.
Duck & Butter Bean Cassoulet with Fennel & Parsley Drizzle
A comforting French-inspired casserole, with creamy butter beans and fennel. Top with succulent slices of British duck, crispy on the outside and juicy on the inside. For garnish? A classic persillade, with fresh parsley and tangy mustard.
High protein
1/3 daily fibre
6 plants
Low sat fat
Serving size
Ingredients
- 2 tbsp red wine vinegar (red wine vinegar (100%))
- 1 tbsp wholegrain mustard (Mustard) (wholegrain mustard (water, mustard seeds, spirit vinegar, mustard flour, mustard bran, pimento), spirit vinegar, water)
- 4 tsp garlic, rosemary and thyme paste (Garlic, Olive Oil, Sea Salt, Rosemary, Thyme)
- 1 handful of fresh flat-leaf parsley
- 10g chicken stock powder (Chicory Extract, Yeast Extract, Natural Flavouring, Salt, Onion Powder, Chicken Stock Powder, Rapeseed Oil.)
- 460g butter beans (Rehydrated butter beans, water, salt, antioxidant: ascorbic acid.)
- 80g baby spinach
- 1 leek
- 1 fennel
- 2 carrot
- 4 duck breasts
Nutritional Information
Calories: 467
Protein: 42g
Carbs: 25g
Fat: 21g
Duck & Butter Bean Cassoulet with Fennel & Parsley Drizzle
A comforting French-inspired casserole, with creamy butter beans and fennel. Top with succulent slices of British duck, crispy on the outside and juicy on the inside. For garnish? A classic persillade, with fresh parsley and tangy mustard.
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Cooking Instructions
Before you start
- Preheat the oven to 240C / fan 220C / gas mark 9
- Line a baking tray with parchment paper
- Pull out a large frying pan, a small bowl, a measuring jug, a peeler & a sieve
Sizzle the duck
- 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 bake for 21 mins, until cooked through. Remove from the tray and leave to rest
Prep the veg
- Dice the carrots (peel optional) and fennel into 1cm chunks. Trim and thinly slice the leek into 1/2cm half-moons. Rinse the spinach
- Reheat the large frying pan with 1 tbsp oil on medium-high heat. Once hot, add the carrot, leek and fennel
- Season with salt, then cook for 5 mins. Stir in the garlic herb paste
Simmer the cassoulet
- Drain and rinse the beans, then add to the pan, along with the stock powder and 400ml hot water. Simmer for a further 10 mins
- Stir in the spinach and simmer for 1-2 mins, until wilted. Season with salt and pepper
Make the parsley drizzle
- Meanwhile, finely chop the parsley and add to the small bowl, along with the mustard, vinegar and 1 tbsp olive oil. Season with salt and pepper and mix
Last bits & plate up
- Slice the duck against the grain
- Serve the cassoulet into bowls, topped with the duck. Spoon over the parsley drizzle
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