Buddha's Hand Citron Confit From 'Daniel'

By

Updated August 29, 2018

Use this slightly sweet citron confit to garnish Daniel Boulud's Nantucket Scallop Ceviche from his new cookbook, Daniel: My French Cuisine.

Note: If you can't find citron, you can substitute lemon peel, preferably from Meyer lemons.

Recipe Details

Active 30 mins

Total 30 mins

Makes 3 cups

Cook Mode (Keep screen awake)

Ingredients

With a small knife, trim the fingers from the citron and cut the remaining base into 4 wedges. Using a sharp mandoline, thinly slice all pieces widthwise. Transfer the slices to a medium saucepan and cover with cold water. Bring to a simmer, strain, and repeat the process twice. Strain and add the sugar with 2 cups of water. Simmer for 1 minute, stirring to dissolve the sugar. Remove from the heat and store, chilled, in the syrup.