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
Our version of the southern French casserole. Starring succulent British duck breasts, cooked until crispy on the outside and tender on the inside. Serve over a creamy cassoulet, starring aromatic fennel, sweet leeks and fibre-rich butter beans. A fresh parsley and sharp mustard drizzle packs in delicious flavour and cuts through the richness. It's the perfect bowlful.
High protein
1/3 daily fibre
4 of 5 a day
Low sat fat
Serving size
Ingredients
- 40g baby spinach
- 1 tbsp red wine vinegar (red wine vinegar (100%))
- 1 tsp Dijon mustard (Mustard) (Water, Mustard Seeds (Ground), Spirit Vinegar, Salt)
- 1 handful of fresh flat-leaf parsley
- 4 tsp garlic, rosemary and thyme paste (Garlic, Olive Oil, Sea Salt, Rosemary, Thyme)
- 10g chicken stock powder (Chicory Extract, Yeast Extract, Natural Flavouring, Salt, Onion Powder, Chicken Stock Powder, Rapeseed Oil.)
- 230g butter beans (Rehydrated butter beans, water, salt, antioxidant: ascorbic acid.)
- 1 leek
- 1 carrot
- 1 fennel
- 2 duck breasts
Nutritional Information
Calories: 559
Protein: 43g
Carbs: 29g
Fat: 29g
Ingredients
- 1 tbsp red wine vinegar (use half) (red wine vinegar (100%))
- 10g chicken stock powder (use half) (Chicory Extract, Yeast Extract, Natural Flavouring, Salt, Onion Powder, Chicken Stock Powder, Rapeseed Oil.)
- 40g baby spinach (use half)
- 1 leek (use half)
- 1 tsp Dijon mustard (use half) (Mustard) (Water, Mustard Seeds (Ground), Spirit Vinegar, Salt)
- 4 tsp garlic, rosemary and thyme paste (use half) (Garlic, Olive Oil, Sea Salt, Rosemary, Thyme)
- 1 handful of fresh flat-leaf parsley (use half)
- 1 duck breast
- 230g butter beans (use half) (Rehydrated butter beans, water, salt, antioxidant: ascorbic acid.)
- 1 carrot (use half)
- 1 fennel (use half)
Nutritional Information
Calories: 559
Protein: 43g
Carbs: 29g
Fat: 29g
Duck & Butter Bean Cassoulet with Fennel & Parsley Drizzle
Our version of the southern French casserole. Starring succulent British duck breasts, cooked until crispy on the outside and tender on the inside. Serve over a creamy cassoulet, starring aromatic fennel, sweet leeks and fibre-rich butter beans. A fresh parsley and sharp mustard drizzle packs in delicious flavour and cuts through the richness. It's the perfect bowlful.
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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 small bowl, a peeler, a sieve & a measuring jug
Cook the duck
- Heat the large frying pan on medium-high heat
- Season the duck with salt. Once the pan is hot, add the duck, skin-side down, and cook for 4 mins, until crispy. Flip and cook for 2 mins on the other side, then transfer to the lined baking tray, skin-side up
- Bake for a further 21 mins, until cooked through. Remove and leave to rest
Prep time
- Meanwhile, trim and thinly slice the fennel. Dice the carrot (peel optional) into 1cm chunks. Trim and thinly slice the leek into 1/2cm half-moons. Drain and rinse the butter beans
Simmer the cassoulet
- Reheat the frying pan with 1 tbsp oil on medium heat. Once hot, add the carrot, leek and fennel and cook for 6-8 mins, until softened. Season with salt and pepper
- Stir in the butter beans, stock powder, garlic herb paste and 250ml hot water (125ml for 1 person). Bring to the boil, then lower the heat and simmer for 10 mins, until thickened slightly
Make the parsley mix
- 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
Finish & plate up
- In the final minute of cooking the cassoulet, rinse the spinach and stir into the pan to wilt. Season with salt and pepper to taste
- Thinly slice the duck against the grain
- Share the cassoulet between bowls, topped with the sliced duck. Spoon over the parsley drizzle
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