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Brush oil over the duck breast and braise in a hot non-stick pan to prevent oil from burning or the meat sticking.


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
150 g rocket leaves
50 g pine nuts, toasted
2 tbsp pomegranate seeds

We used

Vegeta Stock Powder

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.