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 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!
Prep in 10
High protein
1/3 daily fibre
5 plants
Serving size
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
Nutritional Information
Calories: 657
Protein: 50g
Carbs: 31g
Fat: 35g
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.)
Nutritional Information
Calories: 657
Protein: 50g
Carbs: 31g
Fat: 35g
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 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!
Getting hungry?
Find 56 recipes a week just like this one at Mindful Chef, that are all:
Delicious, high quality food - and lots of it
No stodgy refined carbs - no food comas here
Goodness from natural food - full of fibre
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 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
Looking for more recipe inspiration?
Subscribe to our newsletter and get delicious seasonal inspiration and recipes, plus 25% off your first 4 boxes with us!
By signing up to our mailing list you agree to the terms of our Privacy Policy.