Pan-roasted Duck Breast with Butter Bean Cassoulet & Tenderstem Broccoli

Serving size

1 person 2 people 4 people

Ingredients

20g whole almonds (Nuts)
250ml natural kefir (use half) (Milk)

(Pasteurised Cow’s Milk fermented with 18 different cultures, including stains from the Lactobacillus and Bifidobacteria Families.)
20g 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).)
4 tsp garlic, rosemary and thyme paste

(Garlic, Olive Oil, Sea Salt, Rosemary, Thyme)
230g butter beans

(Rehydrated butter beans, water, salt, antioxidant: ascorbic acid.)
1 onion
90g Tenderstem broccoli
2 duck breasts

Allergens

Contains: Nuts, Milk

May Contain: Peanuts

Nutritional Information

Typical values	per 100g	per portion
Energy	133Kcal	657Kcal
	556kJ	2748kJ
Fat	7.1g	35g
of which saturates	1.6g	8.1g
Carbohydrates	6g	31g
of which sugars	1.8g	8.9g
Protein	10g	50g
Salt	0.45g	2.2g
Fibre	3.2g	16g

Ingredients

30g smooth cashew butter (use half) (Nuts, Peanuts)

(Roasted CASHEW NUTS (90%), Vegetable Oils (Rapeseed Oil, Sunflower Oil).)
4 tsp garlic, rosemary and thyme paste (use half)

(Garlic, Olive Oil, Sea Salt, Rosemary, Thyme)
1 onion (use half)
10g chicken stock powder (use half)

(Chicory Extract, Yeast Extract, Natural Flavouring, Salt, Onion Powder, Chicken Stock Powder, Rapeseed Oil.)
1 duck breast
90g Tenderstem broccoli (use half)
230g butter beans (use half)

(Rehydrated butter beans, water, salt, antioxidant: ascorbic acid.)
20g baby spinach (use half)
20g whole almonds (use half) (Nuts)
250ml natural kefir (use a quarter) (Milk)

(Pasteurised Cow’s Milk fermented with 18 different cultures, including stains from the Lactobacillus and Bifidobacteria Families.)

Allergens

Contains: Nuts, Milk

May Contain: Peanuts

Nutritional Information

Typical values	per 100g	per portion
Energy	133Kcal	657Kcal
	556kJ	2748kJ
Fat	7.1g	35g
of which saturates	1.6g	8.1g
Carbohydrates	6g	31g
of which sugars	1.8g	8.9g
Protein	10g	50g
Salt	0.45g	2.2g
Fibre	3.2g	16g

Back

Prep in 10 High protein 1/3 daily fibre 5 plants

Pan-roasted Duck Breast with Butter Bean Cassoulet & Tenderstem Broccoli

Prep time: 10 mins

Total time: 30 mins

Cuisine: French

Food group: Poultry

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 tenderstem broccoli and a creamy butter bean cassoulet, 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!

Cooking Instructions

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.

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 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

Prep & soften the veg

Meanwhile, trim the broccoli. Thinly slice the onion. Drain and rinse the beans
Reheat the frying pan with 2 tsp oil on medium heat. Once hot, add the onion and cook for 5-6 mins, until softened. Season with salt and pepper

Simmer the cassoulet

When the duck has 10 mins remaining, add the broccoli to the tray. Drizzle with 1 tsp oil and season with salt and pepper. Return to the oven for the remaining 10 mins
Add the garlic herb paste, cashew butter, beans, chicken stock and 100ml water (50ml for 1 person) to the onion pan. Bring to the boil and simmer for 4-5 mins, until thickened

Last bits & plate up

Rinse the spinach and stir into the pan in the final 1 min, until wilted. Remove the pan from the heat, then mix in the half bottle of kefir. Season to taste. Add a splash of water if needed
Thinly slice the duck against the grain
Share the bean cassoulet between bowls, topped with the duck and broccoli. Roughly chop the almonds and scatter over to finish