Find the missing ingredient and WIN with Hirsch’s [closed]

HIRSCH’s is giving away a copy of HIS & HIRSCH’S cookbook by Richard and Simone Hirsch every week for three weeks. In this week’s Highway Mail, we asked you to identify the missing ingredient in this recipe (and we’ve made it very easy to spot it).

DUCK BREAST SALAD WITH SEARED PINEAPPLE AND POMEGRANATE
One of Simone’s most favourite meals is duck, cooked any way. This recipe is especially good, using duck breasts; combining them with the fruitiness of pineapple and pomegranate, while providing crunch with the cashew nuts. The nuts beautifully offset the rich flavour of the duck. Serves 2

Ingredients

2 x good quality duck breasts
Salt
75g Cashew nuts
20ml soy sauce
15ml honey
½ small fresh pineapple – Peeled and cut quarters lengthwise
20ml olive oil
50g castor sugar
75ml pineapple juice
2ml ground coriander
2ml cayenne pepper
1 star anise
½ pomegranate, seeds removed, retain juice
Sea salt and freshly ground black pepper, to taste
1 bag watercress or rocket

Preparation

1. Preheat oven to 180°C/160°C Fan/Gas mark 4
2. Prepare duck breasts: trim away any sinew and excess fat from around the breast; leave the skin intact: score with a sharp knife across the grain. Season with salt
3. Heat a large, non-stick frying pan over medium heat. Place the duck breasts, skin side down, in the dry pan. Remove any fat from the pan while cooking
4. When the skin is golden brown (about 3min), turn the breasts over, and seal for a further 1-2min.
5. Transfer the duck breasts to the preheated oven. Cook for a further 4-5min.
6. Remove from the oven; place the duck breasts on a cooling rack to cool down. While still warm, cut into slices across the breast.
7. Mix cashew nuts with soy sauce and 15ml honey. Place onto a backing tray and roast for 10min; set aside. When cool, break nuts into smaller pieces.
8. Remove core from the pineapple wedges. Slice into 1.5cm slices.
9. Place a frying pan over a medium high heat ; add olive oil, and sear pineapple pieces until lightly golden. Set aside
10. Place the sugar into a dry frying pan over a medium heat. The sugar will melt and turn a light caramel colour. Remove from the heat, and add pineapple juice, coriander, cayenne pepper, star anise, 15 ml honey, and juice from pomegranates. Mix well, and set aside to cool for 25-30min, for flavours to infuse. Then strain the sauce.
11. Combine the duck slices, seared pineapple, strained caramel sauce, and the pomegranate seeds. Mix gently to blend the flavours.
12. Arrange watercress or rocket onto plates. Place the duck mixture attractively on top. Sprinkle with chopped cashew nuts, and drizzle over some of the caramel sauce.

HOW TO ENTER:

Enter your answer in the entry form below to stand a chance to win. Look out for  dessert recipe in the Highway Mail and on our website next week.

Oops! We could not locate your form.

Terms and Conditions:

1. No more than one entry per person is permitted.
2. Once the winners are chosen, the decision is final and no changes will be made.
3. You prize may not be exchanged for cash.
4. Your entry into the competition and/or your acceptance of a prize (in the event that you win a prize) constitutes your binding acceptance of the terms and conditions on behalf of yourself and any person with whom you may share a prize (in the event that you win a prize which is for you and one or more additional persons (“your partner”).
5. The competition is not open to directors, members, partners, agents, employees or consultants of Çaxton Community Newspapers or Hirsch’s.
6. Entrants under the age of 18 must obtain permission from their parents or guardians before entering.
7. If you use a mobile phone for entry into the competition, the telephone calls / text messages you make will be charged at the prevailing rates, which may vary from time to time. “Free” minutes do not apply.
8. It is your responsibility to ensure that your entry is received by us prior to the closure of the competition. Any entries which are not received by us prior to the closure of the competition will not be eligible to participate.
9. Your entry or participation in the competition will not necessarily result in you winning a prize;
10. We and our affiliates will not be responsible for any harm, damage, loss or claim relating to the provision of any element of a prize or any changes to a prize that may be made at any time.
11. In the event that you win a prize you agree to the publication of your name and to appear in person in the electronic media and the print media, and you agree, within reason, to endorse, promote or advertise our goods or services, for which no fee will be payable.
12. We may require you to provide us with such additional information as we may reasonably require in order to process and facilitate your acceptance and/or use of a prize.
13. You agree that your participation in the competition, and your acceptance and/or use of a prize, or any aspect thereof, is at your own risk.
14. You acknowledge that the acceptance and use of a prize is subject to the proviso that – any minor will be accompanied by a parent or legal guardian.
15. Hirsch and the judges’ decision on any matter concerning the competition and/or arising out of these terms and conditions is final and binding on you, and no correspondence will be entered into.
16. Competition closes  Sunday 9 February 2014.