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.
Pesto Duck & Butter Bean Stew with Tarragon
You've never had duck and beans quite like this. Sizzle succulent British duck till juicy and tender. Pair with a base of fibre-rich butterbeans, carrot and cabbage, seasoned with garlic, rosemary and thyme paste. Finish with a flavour-packed pesto with roasted sweet shallots and aromatic fresh tarragon.
High protein
1/3 daily fibre
4 of 5 a day
Low sat fat
Serving size
Ingredients
- 4 shallot
- 1 sweetheart cabbage
- 460g butter beans (Rehydrated butter beans, water, salt, antioxidant: ascorbic acid.)
- 4 tbsp green pesto (Rapeseed Oil, Broccoli, Spinach, Broad Beans, Basil, Sunflower Seed, Garlic, Salt, Yeast extract powder (Yeast Extract, Salt), Pumpkin Seeds, Porcini Mushrooms, Kale, Golden Linseeds, Citric Acid, White Quinoa, Ascorbic Acid.)
- 4 tsp garlic, rosemary and thyme paste (Garlic, Olive Oil, Sea Salt, Rosemary, Thyme)
- 1 chicken stock cube (Celery) (sea salt, potato starch*, sustainable palm oil* , sugar*, chicken fat* 3.5%, yeast extract, natural flavour, chicken meat* 1%, herbs & spices* (turmeric*, black pepper*, parsley*, rosemary*), onion powder*. * Organic ingredient)
- 2 tbsp tomato purée
- 3 carrot
- 4 duck breasts
- 1 handful of fresh tarragon
Nutritional Information
Calories: 564
Protein: 43g
Carbs: 33g
Fat: 28g
Pesto Duck & Butter Bean Stew with Tarragon
You've never had duck and beans quite like this. Sizzle succulent British duck till juicy and tender. Pair with a base of fibre-rich butterbeans, carrot and cabbage, seasoned with garlic, rosemary and thyme paste. Finish with a flavour-packed pesto with roasted sweet shallots and aromatic fresh tarragon.
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Cooking Instructions
- Preheat the oven to 230C / fan 210C / gas mark 8. Leaving the skin on, halve the shallots lengthways. Place in a baking dish and toss with 1 tbsp oil, a pinch of sea salt and black pepper. Turn the shallots, cut-side down, and roast for 20-25 mins, until the flesh is soft and dark brown.
- Dice the carrots into 1cm cubes (peel optional). Heat a large frying pan with 1 tbsp oil on medium-high heat. Add the carrots and cook for 4-5 mins, until golden. Season with sea salt. Meanwhile, trim and roughly slice the cabbage. Drain and rinse the beans.
- Add the cabbage to the pan and cook for 3 mins. Add the tomato puree, beans, garlic and herb paste and 300ml hot water. Crumble in the stock cube and stir. Bring to a boil then simmer for 6-8 mins, until the sauce thickens. Season with sea salt and black pepper.
- Heat a large frying pan on medium-high heat. Season the duck with sea salt. Add the duck, skin-side down, and cook for 4-5 mins, until crispy. Flip, and cook for 1-2 mins. Transfer to a lined baking tray, skin-side up, and bake for 8-10 mins, until cooked through. Leave to rest then slice into large chunks and place into a bowl.
- Pick the tarragon from the stalks and finely chop. Once roasted, allow the shallots to cool slightly. Then, remove the skin and roots, and trim away any blackened edges. Roughly chop the shallot flesh, then add it to the duck bowl. Add half the pesto and half the tarragon and mix. Stir the remaining pesto and tarragon through the beans.
- Serve the beans in bowls and top with the tarragon pesto duck.
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