Blackened Duck Alfredo Gnocchi
Posted: Friday, Dec. 14, 2012
Chef Troy Gagliardo
"Chef Troy" Gagliardo hosts a weekly cooking segment called "Tuesdays with Troy" live every Tuesday on WCCB News Rising from 7 to 9 a.m. He has made over 300 appearances on the show showcasing over 1000 of his unique original recipes. He was also voted one of the Top Five best chefs in Charlotte in 2013. Troy has penned a cookbook called Pseudo Southern, which has been endorsed by celebrity chef and best selling author Fabio Viviani. His business Motown Spice Provisions supplies some of the top restaurants and country clubs in the greater Charlotte area for the past 10 years. He is a self-taught chef who learned early on the importance of family and food, and the connection between both, from his parents and grandparents. Contact him at email@example.com. Visit www.cheftroy.net, and follow Troy on Facebook, Twitter, Instagram, and Pinterest.
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 dont 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 Troys duck sausage/roasted cauliflower flat bread and braised duck quesadillas visit www.cheftroy.net. Tune in this coming Tuesday to Fox Charlottes 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.
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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