Kumquat Jam and Duck Confit Canapés


200g Kumquat

100g Sugar

100g of white wine vinegar

Splash of Whiskey


  1. Slice the kumquat’s in half and deseed.
  2. In a pan, place equal quantities of white wine vinegar and castor sugar and reduce.
  3. Place the kumquats in the pan with a good splash of whiskey to taste.
  4. Gently simmer the mixture until a jam-like consistency is achieved.
  5. Remove the mixture from the pan and place into a blender, blend until smooth.

We serve this at 41 Portland Place with our delicious duck confit canapé:

  1. Wrap duck legs in cling film and cook in the oven at 120c for four hours.
  2. After four hours remove from the oven, remove the cling film and the meat falls off the bones.
  3.  Then season the meat with salt, pepper and orange zest.
  4.  While the meat is warm wrap it in cling film into a cylindrical shape.
  5. Chill the duck in the fridge.
  6. Once cold, slice the duck confit and place on top of toasted brioche with a small amount of kumquat jam and serve.

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