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. —Alexandra Stafford
In a small saucepan, heat sugar and water until sugar dissolves and mixture just comes to a boil. Remove from heat.
Meanwhile, slice kumquats crosswise into thin circles, removing their seeds as you work. (A few seeds remaining is just fine.) Place rounds into a large, clean glass jar or several small jars. Pour simple syrup overtop to cover. Let cool before covering and refrigerating. They'll keep at least a month in the fridge.