What in the heck IS this stuff???

[cdrn1]

Of course, obsessed with the DDP and our reservations, I have a few questions for whomever might know: what IS that thing?? What in the heck is that???

Sticky rice and Ponzu (Kona)
Charcuteries (Chefs de France)
Duck Comfit (Le Cellier)

I think I'm going to eat them but last night I watched Andrew Zimmern and I'm a leeeeetle nervous...would anyone be kind enough to shed some light?

 

[marivaid]

I can help you with 2.

Charcuterie is thin slices of several types of ham. Think fancy lunch meat. Sometimes it also includes sausages and patés. Usually it's all pork.

Duck confit is duck legs that have been cooked in their own fat for several hours. (It's supposed to be really good - personally, the smell alone makes me sick.)

 

[cathy0124]

Sticky Rice - think sushi rice - starchy
Ponzu- Japanese citrus fruit. Kind of like a cross between a lemon and a lime?

 

[LivingtheWDWdream]

I googled Ponzu and its a sauce and sticky rice is White rice typically made for Asian Cuisine. The rice sticks together and thats why its called sticky rice. Now it may be the Ponzu that makes it sticky i'm not sure. I work for a Casino and our Asian Clientle have Sticky rice a lot and its just white and they tend to put the stir fry on it.

Charcuteries-- tends to deal with Cured Meats so its probably patees and cured meats to try them with.

Duck Comfit - THe duck is covered in spices and cooked in its fat or broth for up to 9 hours sometimes in crock pots etc braising it or poaching it really that seals and preserves it making it very tasty and rich in flavor.

if you google these you can read about them in a more technical matter. Hope this helps

 

[ImprovGal]

Sticky rice is sticky from the starches. It may have a light sweetness to it since it's traditionally made by adding some sweet rice vinegar to the rice as it cooks.

Ponzu sauce is like a sweet teriyaki bbq sauce.