Wild Boar Confit with Gnocchi and Maple Glaze Sus Scorta (continued)
For the meat:
The night before: Rub meat with salt, pepper, spices and herbs. Let rest in refrigerator overnight.
The next day: Preheat oven to 250 degrees F. Rinse off all spices and salt and place in baking dish. Cover meat with warmed rendered fat. Cook in oven until tender, about 3-4 hours. Keep meat in its fat to cool. You can also let it rest in refrigerator overnight.
To finish: Take meat out of fat and reheat in hot oven, until meat is warm throughout and exterior has turned a rich dark brown.
For the gnocchi:
Pierce potatoes with fork. Bake until fully cooked, about 45 minutes.
Scoop flesh into large bowl and mash. Add eggs, agave, seasonings and mix until well blended.
Add flour, a little at a time until soft dough forms.
Lightly dust work surface with rice flour. Divide dough into 6 equal balls on work surface. Roll out each ball into 1-inch-wide rope. Cut each rope into 1-inch pieces. Roll gnocchi over tines of a fork.
Transfer formed gnocchi to large baking sheet. Bring large pot of salted water to a boil over high heat. Add gnocchi and cook until tender but firm to the bite, about 3 minutes, stirring occasionally.
For maple apple glaze:
While gnocchi are cooking, melt 1/2 stick butter in large sauté pan over medium heat, swirling butter occasionally until foam subsides and milk solids begin to brown.
Stir in two tablespoons each of maple syrup and vinegar. Add one teaspoon lemon juice, and salt and pepper to taste.
Toss gnocchi, meat and mustard greens in saucepan. Swirl until items are evenly coated. Transfer to bowl and finish with extra apple maple glaze sauce and grated Parmesan.