Buddha's Hand Citron Confit From 'Daniel'

Buddha's Hand Citron Confit From 'Daniel'

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.

  • Yield:makes about 3 cups
  • Active time: 30 minutes
  • Total time:30 minutes


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


  1. 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.