Preheat oven to 200°C.
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.
Cut the rested and cooled duck breast into thin slices.
Soak the sultanas in brandy and drain.
Combine olive oil with balsamic vinegar and a pinch of salt.
Arrange the sliced duck breast on a serving plate, top with rocket leaves, sprinkle with pine nuts, sultanas and pomegranate seeds.
Drizzle with a little olive oil and balsamic vinegar, and serve.
Brush oil over the duck breast and braise in a hot non-stick pan to prevent oil from burning or the meat sticking.