Buddha's Hand Citron Confit From 'Daniel'

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 Facts

Active: 30 mins
Total: 30 mins
Makes: 3 cups

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


  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.