Rival Smart-SetTM Split Pea Soup, Stuffed Artichokes , Duck with Port, Mushroom, and Tart Cherry Glaze

Split Pea Soup

2 16-ounce packages dried split peas

2 pounds cooked ham, diced

14 cups water

2 onions, chopped

4 carrots, chopped

11/

2 teaspoon salt

8 sprigs fresh thyme, stemmed

1 teaspoon black pepper

1. Add all ingredients to stoneware.

2. Cover; cook on Low for 10-12 hours or on High for 51/2- 71/2 hours.

Serves 8-10

Holidays and Special Occasions

Stuffed Artichokes

1 lemon, sliced in quarters

6-8 artichokes, washed, tops sliced off and stems trimmed

2 cups bread crumbs

2 cups grated Pecorino Romano cheese

1 large bunch flat leaf parsley, chopped

2 teaspoons salt

1 teaspoon freshly ground pepper

2 tablespoons extra virgin olive oil

1. Fill stoneware with lemon slices and about 11/2 inches of water.

2. Combine bread crumbs, cheese, parsley, salt, and pepper in a bowl. Spread

artichoke leaves and fill pockets generously with bread crumb mixture until

you reach the soft leaves near the center.

3. Place artichokes in stoneware standing up. Drizzle olive oil on top of each

artichoke. Cover, and cook on Low for 3-5 hours or on High for 11/2-2 1/2 hours.

Check for doneness after 3 hours on Low or 1 hour on High. Cook until leaves

are tender and pull away from heart easily.

Serves 4

Duck with Port, Mushroom, and Tart Cherry Glaze

4 bone-in, skin-on duck legs, about 11/

2-2 pounds total, rinsed and patted dry

1 tablespoon olive oil

4 cup dried Porcini mushrooms, soaked in warm water to cover until softened

and roughly chopped, reserving liquid (or 1/

2 cup sliced fresh Shitakes)

2 cup dried cherries

4 cloves of garlic

3 tablespoons apricot preserves

4 cup port wine

1 shallot, thinly sliced

16 sprigs fresh thyme, 8 whole, 8 chopped (about 11/

2 tablespoons)

2 bay leaves

Coarse salt and freshly ground pepper

Butcher’s twine

1. Season duck legs with coarse salt and freshly ground pepper.

2. Lay a duck leg on your work surface, skin side down and “open”.

3. Place 1 teaspoon of mushrooms, 3-4 dried cherries, 2 sprigs of thyme, and 1

clove of garlic on leg. Fold skin over filling and, using butcher’s twine, firmly

tie the duck leg closed. Repeat with each leg.

4. Heat olive oil in a sauté pan over medium heat. Sear duck legs until

browned, 2-3 minutes per side. Transfer to stoneware.

5. In a separate bowl, combine remaining mushrooms, 2 tablespoons reserved

mushroom liquid (avoiding sediment), remaining cherries, 3 tablespoons

apricot preserves, port, shallot, chopped thyme, and bay leaves. Season and

whisk to combine.

6. Pour port liquid over duck.

7. Cover; cook on Low for 6 hours, turning once or twice.

8. Remove duck from stoneware. Remove twine from legs with kitchen sheers

(be careful to remove all of twine).

9. Pour port liquid over a sieve, reserving cherries, etc. Allow remaining liquid

to settle and skim off fat. Add cherries, etc., back to skimmed liquid, adjust

seasoning, and pour over duck legs.

Serves 4

E72 E73

This recipe is ideal for using

the Dual Cycle Mode.

Refer to pg. 10 for instructions.

This recipe is ideal for

using the Auto Cook Mode.

Refer to pg. 7 for instructions.