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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.