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Blackened Duck Alfredo Gnocchi

Posted: Friday, Dec. 14, 2012

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Chef Troy Gagliardo

CChef Troy Gagliardo is a self-taught chef that has parlayed his years of kitchen experience into many other culinary ventures. Including a proprietary spice line, cook books, commercials, food styling, cooking/restaurant columns, endorsements, cooking classes, and live appearances. Troy has been voted as one of the Charlotte’s Top Five Chefs two years in a row by Creative Loafing readers. Chef Troy has appeared in two national commercials with NASCAR legend Dale Earnhardt Jr. and joined him for a media tour day just days before Dale Jr. won his second Daytona 500 to start the 2014 NASCAR season. For the past seven years, Chef Troy has appeared each week on Charlotte's morning show WCCB News Rising, cooking his way through "Troy’s Everyday Eats". Filmed live each week at the WCCB Charlotte studios, Chef Troy teaches his unique style of food with a simple Warren publishing recently signed Chef Troy to publish his new cookbook entitled Pseudo Southern-a playful twist on the art of southern cooking, which has been endorsed by Top Chef Alum and best-selling author Fabio Viviani and also star of “A Chef’s Life” Vivian Howard. Fabio said of Pseudo Southern, "Southern food is my second home. It's as close to my heart like Italy is, and that is why I love Troy's recipes so much. They remind me of the childhood I would have had if I was born in the south”. Vivian had this to say, “Troy’s take on southern food is just left of center, fun, and refreshing. His recipes are approachable that even the most jaded cook will be intrigued to try.” Chef Troy is also a free-lance food writer for the Charlotte Observer and Examiner.com and lives in Mooresville, NC with his wife Tracy, of twenty-three years, and their two daughters, Ally and Isabella. He can be seen every Tuesday morning from 7-9 am on WCCB News Rising.

The holiday party season is here and lots of folks are looking for party food bite ideas that are a little out of the norm. If that is you, I have a few ideas for you and they all involve something you don’t normally see on the party app scene: duck.

Even if you have never cooked duck before and are a little intimidated to give it a try. Let me assure you that there is only two ways to cook it. 1). Hard and fast, cooked up med-rare or 2). Soft and slow, until fall of the bone tender.

This blackened duck alfredo gnocchi recipe uses the soft and slow method and is the perfect compliment to potato gnocchi. Served on party app spoons this will wow every guest at any party all season long.

For more duck recipes like Chef Troy’s duck sausage/roasted cauliflower flat bread and braised duck quesadillas visit www.cheftroy.net. Tune in this coming Tuesday to Fox Charlotte’s morning show Fox News Rising to watch Chef Troy from 7-9 am during his weekly cooking show ‘Tuesdays with Troy’ when he dishes up a family comfort favorite Tuscan Hen Stew with Roasted Vegetable Risotto.

Blackened Duck Alfredo Gnocchi

Gnocchi (store bought or recipe below)

• 1 Pound-Russet Potatoes-washed, boil until tender about 25 to 30 minutes
• 2 Tablespoons-Parmesan Cheese-grated, plus extra for garnish
• 1 Each-Egg-slightly beaten
• 1/4 Teaspoon-Black Pepper
• 1/2 Teaspoon-Kosher Salt
• 1/4 Cups-All Purpose Flour


1 Peel skin off of boiled potatoes, and pass through a ricer into a large bowl.
2 Add half the flour and egg to bowl.
3 Gently mix adding a little of remaining flour at a time to form a soft dough.
4 Cut dough into 4 pieces, roll each into a long rope about 1/2” thick.
5 Cut each rope into pieces about an inch long.
6 Place finished gnocchi onto a floured baking sheet covered with a towel.
7 Get a large stock pot of water boiling; add a large pinch of salt.
8 Place gnocchi in boiling salted water.
9 When gnocchi float they are done.
10 Use a large slotted spoon/spider to remove gnocchi and place in ice bath to stop cooking.

Duck Alfredo


• 1 Each-Duck Quarter
• To Taste-Blackened Seasoning
• 2 Tablespoons-Olive Oil
• 1 Each-Carrot-rough chopped
• 1 Blub-Fresh Garlic-halved across cloves
• 1 Each-Celery Stalk-rough chopped
• 2 Tablespoons-Red Wine Vinegar
• To Top-Chicken Stock


• 2 Tablespoons-Unsalted Butter
• 2 Cups-Heavy Cream
• 1 Teaspoons Kosher Salt
• ½ Teaspoon-Blackened Seasoning
• ¾ Cup-Parmesan Cheese-grated


1 Preheat oven to 325 degrees.
2 Season duck leg with blackened seasoning.
3 Warm oil in an iron skillet over medium heat.
4 Add duck skin side down and cook for until skin is golden and crispy, about 3 minutes.
5 Flip, repeat and remove duck.
6 Drain off all but about 2 tablespoons of fat.
7 Add veg and cook to slightly brown, about 2 minutes.
8 Add a ½ cup of stock and stir, scraping bit of bottom of pan.
9 Add vinegar, stir and duck back to pot.
10 Top off with stock leaving top of the duck (skin) exposed.
11 Place in oven and braise until tender, about 2 hours.
12 Remove from oven, remove duck quarter and let cool enough to handle.
13 Remove skin, discard, pick meat off the bone and shred.
14 Melt butter in a stock pot over medium heat.
15 Add cream, salt, blackened seasoning and whisk to combine.
16 Bring to a gentle simmer, whisking frequently, until cream begins to thicken, about 10-15 minutes.
17 Lower heat, whisk in ½ cup of the parmesan and stir in duck meat.
18 Place gnocchi in duck alfredo and stir to combine.
19 Place gnocchi/duck alfredo on app spoons or into individual ramekins.
20 Top with remaining parmesan and serve.

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