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By Bobwhite
#447138
I've got a painting for Ducks Unlimited due in a couple of days... and I've been slacking.

The assignment calls for a painting of a roasted duck dinner... so begins the task all painters struggle with; obtaining reference material. I guess there's nothing to do but get to work.

A couple of the ducks I shot in Northern California snuck home in my luggage... they'll do. They were soaked in a salt-brine for 24 hours, then placed uncovered on a wire rack in the refrigerator for 24 more; this lets the skins dry out some so they'll get crispy when they're roasted. The painting in the background, "Chiaroscuro", was just purchased by the fellow who I shot the ducks with. It was varnished earlier in the day and is almost dry.

Before and after... ready for the smoker.
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Brined and ready to smoke...
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I like to smoke our ducks with apple wood, the trimming come from our little orchard (four trees) and we hoard them for the year's smoking.
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Smoked with apple trimmings...
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Mean while, back in the kitchen...
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Mean while back in the kitchen...
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Lisa is cleaning and preparing a bunch of root vegetables for roasting in the oven.
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Preparing vegetables for roasting...
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Back by the studio... the Big Chief is rolling
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Big Chief...
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Carrots, parsnip, beets, turnips, rutabaga, mushrooms and celeriac (celery root) all get rubbed in olive oil, salt and pepper before they go in the oven at 450 degrees.
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Ready to roast...
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While the veggies roast, Lisa makes crustinis...
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Crustinis...
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To go with a garlic/Kalamata olive tapinade.
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with garlic/olive tapinade...
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A nice bottle of Pinot is shared by the chefs until the veggies come out.
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The veggies come out...
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The oven gets cranked to 550 degrees, and the smoked ducks go in...
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And, the smoked ducks go in...
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We like our duck rare; eighteen minutes for two mallard is good for me... Lisa like 'em at twenty. We split the difference.
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19 minutes later...
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The table is set, candles lit, a bottle of malbec poured, and dinner is served. It's time to eat...
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It's time to eat...
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But not before the shots are taken that I'll need to paint from... this is work, after all.

Too bad Tommy was over at a friend's house for the night... she missed all the fun!

Tomorrow the painting (real work) begins...
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By jhnnythndr
#447140
AH, I'm sure you and LIsa managed to enjoy your evening together, with a spread like that.
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By cantfishforshit
#447142
Reference pics; if I get the subject right I screw up the light...damn nice dinner.
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By SLSS
#447147
Bobaloo, that is exactly what I'm talkin about! And you know what I mean, buddy. :cool
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By flybug.pa.
#447154
oh hell yes, good stuffs right there Bob! :coffee
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By ScottP
#447156
On another level, this rivals the Argentina trip. How long do you roast the veggies? I've been pre-cooking mine in the microwave before I rub the olive oil on, then do them at 375 for about 45-50 minutes.
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By Bobwhite
#447157
ScottP wrote:On another level, this rivals the Argentina trip. How long do you roast the veggies? I've been pre-cooking mine in the microwave before I rub the olive oil on, then do them at 375 for about 45-50 minutes.
Lisa is the veggie master... but I remember 450 degrees for about an hour. That's seems in line with how you're doing it. Lot's of ways to skin a turnip!
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By slavetotheflyrod
#447162
That made me hungry.

And made my trigger finger itchy.
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By Ajax
#447166
I'll bet that meal probably clubs the snot out of the 'Baconzilla Burger' I poisoned myself with this afternoon. On my 'Post retirement schedule of shit to do', there's a new entry entitled 'Kill & Roast Ducks'. More good work, Bob. :cool
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By Redchaser
#447168
Hey Bob, what temp did you smoke at, and how long? Thanks.
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By Bobwhite
#447174
Redchaser wrote:Hey Bob, what temp did you smoke at, and how long? Thanks.
Hi Red, loved the photo of you when you were a kid. Seems like we have a lot in common.

I'm not sure of the temp... the Big Chief is either on or off. I put the ducks on the top shelf, and since it a cold night, I don't think they warmed up appreciably. Time? I used one and one-half a pan of apple trimmings. That took about 45 minutes.

The smoke flavor seems to be amplified by the roasting.

We smoke just about everything, steaks, chicken, duck... even salt. A pan of salt smoked with alder is great on fish... mesquite, on red meat. Have fun

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