Begin by placing the raisins in a bowl of water to soften them. In the meantime cut the carrots julienne-style. Take the duck breast and make several deep cuts into the side with the skin. Put the green salad, pomegranate seeds, raspberries, and carrots in a serving bowl. Place the duck breast skin side down in a previously heated pan with some olive oil. After several minutes turn it over and season it with salt and pepper. Finish cooking the duck by placing it in the oven at 180°C for 15 minutes. Prepare a vinegar dressing by mixing raspberry vinegar, salt, pepper and extra virgin olive oil. Cut the duck breast into slices and place them on top of the salad. Garnish the salad with the raspberry vinegar dressing, croutons and raisins.