Top Rated Kumquat Recipes

Nothing says "good morning, world" like kumquat juice, ginger liqueur, and a bit of bubbly. The Morning Bell brunch cocktail is made at downtown Chattanooga, Tenn. restaurant Easy Bistro & Bar.
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Pea Shoots, Radish, and Kumquat Salad
Finally, something to do with those kumquats I bought... Raw radishes are crispy and peppery, but if you sauté them lightly, their sweetness comes out, making a nice counterpoint to the earthy pea shoots and tart kumquat slices. If you don't have kumquats on hand, use thin slices of orange and lemon zest instead.
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Pan-Fried Duck Breast, Orange-Infused Celeriac, and Candied Kumquats
This is my take on duck à l’orange. Although very different from the classic dish, it uses similar flavor combinations. Celeriac is one of my favorite vegetables, especially with a splash of lemon. During the winter, I use a lot of citrus fruit to add sparkle to a dish. The candied kumquats provide a fragrant combination of acidity and sweetness. Magrets are the big, meaty breasts of moulard ducks (which are raised for foie gras). Or, if necessary, substitute 4 smaller breasts from Pekin (Long Island) or Muscovy ducks and adjust the cooking time accordingly. — Greg Marchand, Frenchie Click Here to See More Duck Recipes
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WINTER KALE SALAD
This kale salad uses the most seasonal produce to make a bright and filling lunch or light dinner.Pomegranate molasses, which can be found at a local Middle Eastern grocery store, has a wonderful sweet and salty flavor. Kumquats are best around this time of year, and they add an amazing tartness to the salad, while ricotta salata adds some creaminess.— Executive Chef Alex Resnick 
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Kumquat Salsa
Kumquats, the babies of the citrus family, have a sweet, edible rind and a slightly tart pulp (everything is edible except for the seeds). I typically muddle them in mojitos or caipirinhas, but incorporating them in this spicy salsa as a substitute for tomatoes adds a soft, sweet touch to this topping for quickly cooked fish.   You could also try adding cubes of ripe avocado to the salsa as well — I see no reason why that wouldn't be a fabulous addition. Alternatively, you can use other flaky white fish instead of tilapia if it's not available.  Click here to see more Sweet and Tangy Citrus recipes.
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The bright and tangy flavor of kumquats is transformed in a syrup and tempered by the sweetness of Medjool dates in this innovative recipe for Brussels sprouts from chef Walter Manzke, who worked at the critically acclaimed French restaurant Church and State in Los Angeles. — Will BudiamanClick here to see Chefs' Favorite Winter Recipes.
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Cheesecake from a slow cooker? It's true! I experimented a few times to turn this iconic dessert into a slow-cooker classic! Give it a try. You'll be amazed at the results! Click here to see more recipe from Taste of Home   Click here for more of the 101 Best Slow Cooker Recipes
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Baby Kale Salad with Kumquats and Sesame Vinaigrette
This salad, with all its exotic nuances, is entirely refreshing to the palate. The baby kale has a wonderful texture that stands up to the bold cayenne-spiked vinaigrette. The carrots have a bit of crunch, too — but also a lovely sweetness to them. The kumquats, on the other hand, are deliciously zesty, while the sesame seeds are delicately nutty, as well as visually appealing.
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Roast Chicken with Kumquats
This variation on the orange and poultry marriage is perfect for one of those Sunday nights in February. I’m thinking of one when the winter vegetables have begun to all taste the same and you’re craving flavors that will warm you up, electrifying your sense of taste and smell. The acidity of the orange juice in this sumptuous braise, paired with the depth of flavor that ancho chiles deliver, are a potent combination.
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This Irish whiskey cocktail, created by PDT bartender John de Barry, is light, floral, aromatic, and elegant. "It's a bit of a Bee's Knees variation, with lots of floral ingredients since they'll be popping up soon," says PDT owner Jim Meehan. Click here for New York City's Best Irish Whiskey Cocktails.
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Just in time for the Chinese New Year, the Bitter Bite is made by Carlos Yturria of E&O Asian Kitchen in San Francisco. 
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