I will admit I am a borderline kumquat virgin. Finding these in my box two weeks in a row had me curious. I love to try new things!
Easter is nearly upon us. They are egg shapped and colorful so why not turn these into a star, or at least a supporting actor at the Easter table?
I did not grow up in a ham family and still don't favor it as an adult. Lamb I will never like. What to serve? duck breasts. Kumquat sauce is just the ticket for this protein. You know duck a la orange. How about duck with candied kumquats and honey herb sauce?
The first step is to candy (and sweetly preserve) these little citrus gems. Once these morsels are cooked down with some sugar you can keep them for weeks and start finding your own uses for them.
2 c. kumquats
1 c. sugar
In a medium saucepan put enough water in with the kumquats (no sugar) to cover them by 2". Bring to a boil for 5 minutes. Drain. Repeat process.
Now put 2c of water in the empty pan and boil with 1 c. sugar. Let boil for 7-10 minutes then add the kumquats and simmer on med low heat for 20 minutes. Cool then let set out overnight in the syrup. Next morning move the sweet kumquat mixuture into a covered container in the fridge til you're ready to use.
Duck shots coming next week (as well as the sauce recipe I come up with).