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Kumquats

I have some kumquats in syrup that I bought recently in Corfu, Greece. I intend to make a kumquat sauce (some orange juice, chicken stock) and the kumquats. Reduce and serve over scored-seared-roasted duck breast.
Should I or should I not remove the seeds from the kumquats? I understand they can be a bit bitter, but are balanced by the sweet skin and syrup.
Any other thoughts if you have used Corfu kumquats packed in syrup is appreciated.

asked by bigpan over 2 years ago
4 answers 1079 views
397bc6d3-46e8-4d02-8a39-ce4a087eb481--2015-0609_amanda-portrait-135
Amanda Hesser

Amanda is a co-founder of Food52.

added over 2 years ago

If the kumquats are already cooked I syrup then whatever bitterness was in the seeds has probably already been released into the syrup. I would taste one to be safe but I think you're ok leaving the seeds in.

516f887e-3787-460a-bf21-d20ef4195109--bigpan
added over 2 years ago

Thanks Amanda. I sliced them on a bias and removed the seed (which did not taste bitter by itself). After searing the duck I deglazed with some rose', added some OJ and chicken stock, reduced and added the kumquats and its syrup. Turned out great...not too sweet, just right.
With a beluga starter on bilini, it was a perfect night.

397bc6d3-46e8-4d02-8a39-ce4a087eb481--2015-0609_amanda-portrait-135
Amanda Hesser

Amanda is a co-founder of Food52.

added over 2 years ago

Nice! And thanks for reporting back.

C1aa93d7-c7a4-4560-aa6d-6dca74cc98ca--smokin_tokyo
added over 2 years ago

I have pickled the Kumquats that I bought at the store ( lovely shapes, all the same size) and I also cook with the homegrown ones from my yard. I remove the seeds for baking goods (chopped) but in a stew, etc. I leave the seeds in. You may remove them when eating, but they are so soft (think grapeseed oil) that it doesn't seem to matter.