Preparation
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1.
Preheat oven to 200°C.
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2.
Heat oil in a pan and braise the duck breast. Transfer to a casserole or baking dish, sprinkle with Vegeta Chicken stock, add water, cover with aluminium foil and bake in oven for about 40 minutes.
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3.
Cut the rested and cooled duck breast into thin slices.
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4.
Soak the sultanas in brandy and drain.
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5.
Combine olive oil with balsamic vinegar and a pinch of salt.
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6.
Arrange the sliced duck breast on a serving plate, top with rocket leaves, sprinkle with pine nuts, sultanas and pomegranate seeds.
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7.
Drizzle with a little olive oil and balsamic vinegar, and serve.
Tip
Brush oil over the duck breast and braise in a hot non-stick pan to prevent oil from burning or the meat sticking.
