kumquats

Spanish Olive Oil Cake With Kumquats And Toasted Almonds

kumquats,

Spanish (or other) olive oil,

orange

lemon

mango, peeled, pitted and finely diced

flour

baking powder

eggs

sugar

almonds, blanched, toasted and finely ground

In a small saucepan, combine kumquats and olive oil, and place over medium heat. Simmer 3 minutes, then remove from heat. Steep 1 hour. Strain the fruit from the oil, discard the fruit and reserve the oil.

Place the uncut orange and lemon in a medium saucepan, and cover with water. Bring to a boil, then reduce the heat and simmer 30 minutes. Drain and cool. Cut off the stem end of the citrus fruits, and then cut in half. Scoop the pulp and seeds from the lemon, and discard. Finely mince the lemon rind. Squeeze out as much of the orange juice as possible, and discard along with the seeds. Chop the orange skin and pulp very finely, mix with the lemon and mango and reserve. Discard any part of the rinds that have not softened.

Preheat the oven to 350 degrees. Lightly oil a 9-inch springform pan. In a small bowl, sift together the flour and baking powder. In the bowl of an electric mixer, beat the eggs until thick and pale, 4 to 5 minutes. Continue beating, and slowly add the sugar. Stir in the flour mixture, just until blended. Fold in the reserved fruit, almonds and infused oil. Pour the batter into the oiled pan.

Bake about 50 minutes, or until a knife inserted comes out clean. Remove from the oven, and place on a wire rack. Run a knife around the inside edge of the pan, and let cool for 15 minutes. Release the springform, and allow to cool completely. Cut the cake into wedges, and serve.

Kumquat and Clove Gin and Tonic

cloves

Schweppes tonic, cold

In an 18-ounce glass, place both halves of 1 kumquat. Muddle lightly. Fill glass with ice, and place remaining kumquats and cloves on top. Add the gin, and tonic water to taste. 

The addition of kumquats and cloves puts a satisfying twist on a favorite summer classic.

Gin and Tonic, With Kumquat and Clove

Salad of Kumquats, Dates and Shaved Parmesan

baby arugula

parsley leaves

Medjool dates, pitted and diced

Parmesan shavings (made +++with a vegetable peeler)

lemon juice

olive oil

salt and black pepper,

Slice the kumquats into thin rounds, discarding the seeds. Combine the arugula, parsley, dates, kumquats and Parmesan in a large bowl. Whisk together the lemon juice and olive oil; season with salt and pepper. Pour over the salad and toss.

Ducks glazed with honey or maple syrup and stuffed with spiced kumquats are roasted, then the kumquats are blended with ginger for a sweet-tart relish. Good for four very big eaters.

Glazed duck with kumquats

1.3kg

fine sea salt

(7 ounces) honey

five-spice powder

(3 ounces) peeled ginger, divided

(14 ounces) kumquats

cinnamon sticks

star anise

cooking oil or pan coating, as needed null

shallots

(⅓oz) ginger

1tsp black mustard seeds

(1½oz), or more, to taste muscovado or brown sugar

rice vinegar

If the ducks have the head and neck attached, chop them off as close to the body as possible. Chop off the wing tips. (The wing tips and neck can be used to make duck stock, although you won’t need it for this recipe.)

Weigh each duck separately, then times the weight in kg by .005 – this is the amount of salt, in grams, you will need (if using pounds, use ½tsp per pound of duck). Weigh out the correct amount of salt, then sprinkle it over the duck, using more on the meaty parts (breast, legs and thighs) and less on the wings and back. Sprinkle some of the salt in the cavity of the bird. Put the ducks in a container, cover with cling film and refrigerate for at least eight hours.

Grate 10g (⅓oz) of the peeled ginger, preferably using a Japanese ceramic oroshigane (grater with fine teeth), or use a fine rasp-type grater. Put the grated ginger in a small saucepan and add the honey or maple syrup and the rose wine. Sprinkle in the five-spice powder (if you add it all at once, it tends to clump up). Bring to a simmer, then cool to tepid.

Rinse the kumquats and drain them in a colander. Divide the remaining peeled ginger into four even portions and lightly crush each piece with the side of a cleaver. Put one piece of ginger into the cavity of each duck, then add a cinnamon stick and one star anise. Stuff four kumquats into each duck cavity, then add one more piece of ginger and another cinnamon stick and star anise. Add more kumquats, packing them in so they are almost spilling out. You might not need all of them.

Use wooden toothpicks to “sew” up the flaps of skin hanging over the duck cavity: overlap the two pieces of skin, pierce the layers on one side with a tooth­pick, slide it under the layers and then out the other side. You will probably need to use three or four toothpicks for each duck, to prevent the kumquats from falling out.

Use pan coating to spray a roasting pan large enough to hold the ducks, or brush it very lightly with oil. Put the stuffed ducks breast-side up in the pan and brush them thoroughly with the honey or maple-syrup mixture. Turn the birds over so they are back-side up, and brush them evenly with the syrup mixture. Leave at room temperature for about two hours. Preheat the oven to 180°C (350°F).

Once again, brush the backs of the ducks with the honey or maple-syrup glaze, then slide the pan into the oven. Cook for 20 minutes, then take the pan from the oven and brush the backs once more with the glaze. Cook for 20 more minutes, then carefully turn the ducks over so they are breast-side up. Brush with the glaze and bake for 20 minutes before brushing again. Place the ducks back in the oven and bake for 20 more minutes (or longer, if the birds are larger than 1.3kg). Remove the pan from the oven and leave the ducks to rest at room temperature while making the kumquat relish.

Remove the toothpicks from the duck and take the kumquats from the cavity (discard the ginger, cinnamon and star anise). Roughly chop the kumquats (they will be hot, so be careful) and put them in a pan; if you like, you can remove and discard the seeds, although they are edible.

Quarter the shallots, thinly slice them, then put them in the pan and add the grated ginger. Put the mustard seeds in a small, unoiled skillet placed over a medium flame. Shake the skillet constantly until the mustard seeds are toasted and fragrant, then add them to the pan with the other ingredients. Stir in the sugar and vinegar.

Bring the mixture to a boil over a medium flame, then lower the heat and simmer for about 10 minutes, adding some water if the ingredients stick to the pan. Taste the relish and add more sugar and vinegar so the mixture has a sweet-tart flavour. Simmer for five more minutes, adding a little water, if necessary; the texture should be thick and jam-like. Transfer the relish to a bowl and serve with the duck.

For a casual meal, cut the ducks in half using poultry shears, and place each half on a dinner plate. For a more formal presentation, carve off the duck breasts and slice them, then lay them on a platter. Carve off the wings and legs. Cut the the legs between the joint, so there's a drumstick and thigh. Lay the pieces on a platter. Any juices on the carving board should be poured into a small bowl and served with the duck and the kumquat-ginger relish.

Top 4 kumquats recipes from across the web

The most viewed kumquats recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Spanish Olive Oil Cake With Kumquat...

Kumquat and Clove Gin and Tonic

Salad of Kumquats, Dates and Shaved...

Glazed duck with kumquats

Top 4 kumquats recipes from across the web

The most viewed kumquats recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Spanish Olive Oil Cake With Kumquat...

Kumquat and Clove Gin and Tonic

Salad of Kumquats, Dates and Shaved...

Glazed duck with kumquats

The most viewed kumquats recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine