Ingredients

4 tbsp oil

800 g duck breast

1 tbsp Vegeta Chicken stock powder

150-200 ml water

80 g sultanas

70-100 ml brandy

50 ml oilve oil

1 tbsp balsamic vinegar

Salt

150 g rocket leaves

50 g pine nuts, toasted

2 tbsp pomegranate seeds

We used

Vegeta Stock Powder

Preparation For this recipe you only need imagination!

Simple 4 Persons 60 min

• 1 Preheat oven to 200°C.
• 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.
• 3 Cut the rested and cooled duck breast into thin slices.
• 4 Soak the sultanas in brandy and drain.
• 5 Combine olive oil with balsamic vinegar and a pinch of salt.
• 6 Arrange the sliced duck breast on a serving plate, top with rocket leaves, sprinkle with pine nuts, sultanas and pomegranate seeds.
• 7 Drizzle with a little olive oil and balsamic vinegar, and serve.