Recipe: Duck Sausage with Candied Kumquats– and the Wine that Goes With it

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After the success of their first restaurant Lucques, chef Suzanne Goin and her business partner, Caroline Styne, opened A.O.C. in 2002 – specializing in small plates and over 50 wines served by the glass.  Last year, the restaurant relocated down the street on West Third Street and with the new look comes a new cookbook, The A.O.C. Cookbook, that takes those famous small dishes and turns them into main courses for the home chef.

They say this simple recipe for Duck Sausage with Candied Kumquats from their book has few spices and ingredients so that “the gamy, rich flavor of the duck itself is really the star.” They also point out that the candied kumquats that accompany the sausage are versatile and taste “delicious spooned over roast pork, grilled duck breast, and even over nut tarts and ice cream.”