Buddha's Hand Citron Confit From 'Daniel'

By
Kate Williams
Kate Itrich-Williams is a contributing writer at Serious Eats.
Kate Williams
Kate Itrich-Williams is a food writer, editor, and recipe developer who wrote the "Cook the Book" column for Serious Eats.
Learn about Serious Eats' Editorial Process
Updated August 29, 2018
Daniel: My French Cuisine cover

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.

Reprinted with permission from Daniel: My French Cuisine by Daniel Boulud. Copyright 2013. Published by Grand Central Publishing. All rights reserved. Available wherever books are sold.

Recipe Details

Buddha's Hand Citron Confit From 'Daniel'

Active 30 mins
Total 30 mins
Makes 3 cups

Ingredients

  • 1 small Buddha's hand citron
  • 3/4 cup plus 1 tablespoon sugar

Directions

  1. 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.

More Serious Eats Recipes