The Hot Delicieux Sandwich - kosher salt

Method

• To cure the meat, in a small bowl, mix together the salt, sugar, garlic, and peppercorns.
• Rub the mixture into the legs thoroughly.
• Place the cured legs in 1 or more lock-top plastic bags and refrigerate for 4 hours.
• When the time is up, remove them from the bag(s), rinse off the cure, and pat dry with paper towels.
• To smoke the meat, start the BBQ on low-medium setting.
• To prepare the smoker can (or a 1-quart/1-liter tin can), fill it to the top with the wood chips.
• Cover the entire can with aluminum foil and poke 3 or 4 holes in the top.
• By now the BBQ should be hot and smoking.
• Place the can on the fire on the opposite side of where you will put the meat.
• In a large enough bowl, coat the legs with the oil.
• Put the legs on the BBQ, close the lid, and smoke for 45 minutes.
• There should be a good amount of smoke billowing out near the end.
• Now remember, youre not cooking the meat here.
• You are smoking it for flavor.
• To confit the meat, preheat the oven to 300F (150C).
• Pour the duck fat into a large (big enough for 6 legs) baking dish and let it melt.
• When the fat is melted and liquid, nestle the 6 smoked legs in it, side by side.
• If youre using duck or rabbit legs, cook in the oven for 3 1/2 hours; for chicken, cook for 2 1/2 hours.
• You know youre on the right track when after 45 minutes the bubbles in the fat start rising to the top like a glass of 7UP long after its been poured.
• Meanwhile, make the gravy.
• In a saucepan, sweat the onion and garlic in the drippings over medium heat for 4 to 5 minutes, or until slightly colored.
• Add the flour and stir well with a wooden spoon.
• Add the cayenne, mustard, celery salt, allspice, and pepper and stir for another minute or two, then add the HP sauce.
• Stir again for a minute and then add the tomato juice and the stock.
• Whisk about 10 turns, reduce the heat to low, and simmer for 20 minutes.
• Strain the gravy; you should have about 2 cups (500 ml).
• Season with salt.
• Just before serving, reheat until piping hot.
• When the time is up on the confit, remove the pan from the oven and let cool for 30 minutes.
• Take the legs out of the fat.
• Now you have confit legs.
• If you want to stop here and not make the sandwich, we dont blame you.
• You can enjoy the legs on their own.
• (Confit legs are the best leftovers: an absolute treat and they taste better in the days after.)
• If you are going ahead with the sandwiches, while the legs are still warm, pull the meat off the bones and then pull the meat apart using either your fingers or 2 forks.
• Get out 4 plates, and put 1 bread slice on each plate.
• Divide the meat evenly among the bread slices.
• Pour half of the hot gravy over the meat and bread.
• Top the sandwiches with the remaining bread slices.
• Add the peas (thawed, if using frozen) to the remaining gravy and put on the heat for 2 to 3 minutes, enough to warm a little.
• Pour the gravy and peas over the top of the sandwiches.
• Serve with the fries.