This recipe is from Matt Etchemendy, chef of Ichabod’s on Irving Place in New York City. Matt serves them with seared duck breasts and duck confit at his restaurant, but the candied kumquats complement chicken just as well. Puréed, they make a beautiful spread for toast. The recipe below can be scaled up and down as you wish: Just be sure to make enough simple syrup to keep the kumquat slices submerged.

Share: