After the delicious meal of duck confit I was left with surplus spiced kumquat compote. I searched around for ideas and came across this recipe which pairs its compote with aged cheese and cracked pepper. It sounded like a perfect way to use up my leftovers without getting a whole bunch of new groceries. I opted for an aged sheep’s milk cheese because I love the tanginess of it and thought it would be really good with the spiciness of the savory compote. I hit up the Whole Foods cheese section and picked up a wedge of roncal which is an aged sheep’s milk cheese from Spain. With a sprinkle of cracked pepper on top the roncal and spiced kumquat compote made a nice pairing veering on the savory side, just the way I like it.