Slow cooker barley risotto with shrimp & artichokes

Olive oil	1 tablespoon
Onion, yellow, chopped	1 medium
Garlic, minced	2 cloves
Lemon juice	¼ cup
Pearl barley, rinsed	1 cup
Chicken broth, reduced sodium	3 cups
Tomatoes, sundried, chopped	¼ cup
Artichoke hearts, quartered	12 ounces
Salt, sea	¼ teaspoon
Pepper, freshly ground	½ teaspoon
Prawns, raw, peeled, deveined	1 pound
Pecorino romano cheese, grated	2 ounces
Baby spinach	3 ounces
Parsley, chopped	½ cup

1. In a medium-sized skillet over medium-low heat, sauté the onions until tender, about 5 minutes. 
2. Add the garlic, and cook for 1 minute, stirring constantly. 
3. Add the lemon juice, increase the heat to medium, and cook until the liquid is absorbed, about 1 minute; transfer to the slow cooker. 
4. Stir in the barley, broth, tomatoes, artichokes, salt, and pepper. 
5. Cover and cook on high for 3 to 4 hours, or until the barley is tender and the liquid is nearly absorbed. 
6. Fifteen minutes before serving, stir in the shrimp and cheese. 
7. Cover and cook for 10 minutes, or until the shrimp are opaque. 
8. Fold in the spinach, stirring until it is wilted. 
9. Stir in the parsley, and serve.

Chinese-style roasted duck

Duck, whole	3 pounds
Water, boiling
Salt	2 teaspoons
Peppercorns (Szechuan, if available)	1 ½ teaspoons
Bean sauce, ground	2 tablespoons
Soy sauce, light	2 tablespoons
Rice wine	1 tablespoon
Sugar	2 teaspoons
Cilantro sprigs	1/3 cup +
Vegetable oil	1 teaspoon
Garlic, smashed	5 cloves
Ginger	3 slices
Scallions, whole	3

1. Remove any fat pockets from the duck, and rub it all over with salt. 
2. Place the duck on a rack in a roasting pan, and slowly pour the boiling water over the skin. 
3. Air-dry the duck 3 hours in a breezy winter's COLD room under a fan, turning once, until the skin feels dry to the touch. Never do this on a hot day or in a heated room. 
4. In a small skillet over medium heat, roast the peppercorns, stirring constantly, for 3 to 5 minutes, or until fragrant and begin to smoke. 
5. Place in a mortar, and crush until ground; set aside. 
6. In a small bowl, combine the bean sauce, soy sauce, rice wine, sugar, roasted pepper, and cilantro sprigs. 
7. Heat a 14-inch flat-bottomed wok or skillet over high heat until hot but not smoking. 
8. Add the oil, garlic, ginger, and scallions, and stir-fry 10 seconds. 
9. Add the soy sauce mixture, and bring to a boil. 
10. Reduce heat to low, cover, and simmer 5 minutes. 
11. Remove from heat, uncover, and cool completely. 
12. Preheat to 425°F; ensure a rack is in the middle. 
13. Add boiling water to the pan to a depth of ½-inch. 
14. Carefully spoon the scallion soy mixture into the cavity. 
15. Close the cavity with a bamboo skewer, weaving the two sides of side together. 
16. Finish by tucking the tail end in, place on rack breast side up. 
17. Place the duck in the oven, and roast 20 minutes. 
18. Reduce to 325°F, and roast 20 minutes more, monitor and cover any skin with foil that is browning too quickly. 
19. Using several thicken of paper towels, turn the duck over, and roast 20 minutes more. 
20. Increase to 425°F, and roast 12 to 15 minutes more, or until a meat thermometer registers 170°F. 
21. Carefully transfer to a platter; remove the skewer and gently pour the juices out of the duck. 
22. Allow to rest 15 minutes, removing any fat from the juice. 
23. Cut and disjoint the duck into serving pieces, reserving the juices. 
24. Garnish with cilantro, and serve immediately.

Coconut-ginger chicken

Pepper, freshly ground	½ teaspoon
Cumin, ground	1 teaspoon
Coriander, ground	1 teaspoon
Turmeric, ground	1 ½ teaspoons
Salt, kosher	1 teaspoon
Garlic, peeled	8 cloves
Ginger, peeled	60 grams
Onion, chopped	½ large
Olive oil	1 tablespoon
Butter, unsalted	2 tablespoons
Chicken thighs, boneless, skinless, cut into four pieces	2 ½ pounds
Coconut milk, cream separated if possible	2 cans
Cornstarch	2 tablespoons
Baby corn cobs, drained	1 can
Peas	1 cup

1. Combine the pepper, cumin, coriander, turmeric, and salt; set aside. 
2. In a food processor, combine the garlic, ginger, and onion; process into a paste. 
3. In a large skillet over medium-high heat, melt the butter with oil. 
4. Add the purée, and cook for 5 to 6 minutes. 
5. Stir in the seasonings, and cook for 2 to 3 minutes, stirring constantly. 
6. Move the vegetables to the edges of the pan, and add the chicken to the center; brown lightly on all sides, stirring to coat the chicken well. 
7. Transfer to the slow cooker pot. 
8. Reserving the coconut cream, about 1 cup, pour the coconut milk over the chicken. 
9. Add the corn. 
10. Cook on LOW of 4 hours. 
11. Whisk cornstarch with the coconut cream until smooth; add to the chicken, stirring well. 
12. Add peas, and cook for another 30 minutes to an hour, until the chicken is cooked and the vegetables are hot.