Bastille Day Bouffe

Bouffe: ( pronounce “Boof”) French slang for “Food” in general, family or friends gathering involving food… Like we say in Ireland: ” Quelle Surprise”.

“What do French people eat on Bastille Day?”… I was first asked this question during an interview on TV3 in the summer of 2002. I was clearly not prepared for this question, to the obvious disappointment of the interviewer ( who was also a weather man). ” Well sir, there is not really such a dish, a merguez or paté baguette while we all go drinking and dancing?”. That answer fell flat on its face; depending of the region, meals can probably be quite different. All I can remember is street food, we tend to go out, enjoy the fireworks and some music. In my case, we didn’t celebrate the whole thing too much to be honest, a bit like asking an Irish man if he celebrated St George’s Day… We are proud people, no offence.

Duck Confit
Duck Confit

But if I was going to do something, it would probably be Duck confit. It taste of the South West, very versatile, with Sarlat potatoes, simply sliced spuds gently melting in duck fat, with a crush of garlic at the end and a hand full of freshly chopped parsley… Too hot for this? Shred the duck and include it in a salad of roots, spinach and a bit of walnut and blue cheese…

Preparing the salad
Preparing the salad
Duck Confit and cheese salad...
Duck Confit and cheese salad…

If you find duck confit, may it be in a tin or vac-pack, just place it on a tray and in a hot oven; cook it for 20 minutes until the skin is crispy… after five minutes, take the tray out quickly and pour the fat in a frying pan and start sauté your slices of potatoes…

Sarlat Potatoes
Sarlat Potatoes

If you fancy a salad with it, just shred the flesh off the bone and include it in a salad. Like I said, with grated raw beetroots, carrots, fresh spinach leaves and a bit of blue cheese at the end ( or goat’s cheese). For the dressing, 3 tbsp. of olive oil, 1 tbsp. of soya sauce and 1 tbsp. of balsamic vinegar. Fresh herbs like parsley or coriander can also be added or even a hard boiled egg.

Duck confit and Sarlat potatoes
Duck confit and Sarlat potatoes

I am just giving a couple of ideas here, but if you ask me, a spicy Gubbeen Chorizo Crepe with red pepper relish and Killeen Goat Gouda will do the trick just nice… As long as there is a glass of sauvignon blanc, a bottle of Irish craft beer and a dance, Bob is your Uncle. Laissez Faire and enjoy the music. Like we say here tóg go bog é ( take it easy).

Gubbeen chorizo and Killeen Crepe
Gubbeen chorizo and Killeen Crepe

 

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