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1
To cure the meat, in a small bowl, mix together the salt, sugar, garlic, and peppercorns.
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2
Rub the mixture into the legs thoroughly.
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3
Place the cured legs in 1 or more lock-top plastic bags and refrigerate for 4 hours.
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4
When the time is up, remove them from the bag(s), rinse off the cure, and pat dry with paper towels.
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5
To smoke the meat, start the BBQ on low-medium setting.
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6
To prepare the smoker can (or a 1-quart/1-liter tin can), fill it to the top with the wood chips.
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7
Cover the entire can with aluminum foil and poke 3 or 4 holes in the top.
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8
By now the BBQ should be hot and smoking.
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9
Place the can on the fire on the opposite side of where you will put the meat.
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10
In a large enough bowl, coat the legs with the oil.
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11
Put the legs on the BBQ, close the lid, and smoke for 45 minutes.
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12
There should be a good amount of smoke billowing out near the end.
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13
Now remember, youre not cooking the meat here.
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14
You are smoking it for flavor.
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15
To confit the meat, preheat the oven to 300F (150C).
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16
Pour the duck fat into a large (big enough for 6 legs) baking dish and let it melt.
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17
When the fat is melted and liquid, nestle the 6 smoked legs in it, side by side.
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18
If youre using duck or rabbit legs, cook in the oven for 3 1/2 hours; for chicken, cook for 2 1/2 hours.
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19
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.
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20
Meanwhile, make the gravy.
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21
In a saucepan, sweat the onion and garlic in the drippings over medium heat for 4 to 5 minutes, or until slightly colored.
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22
Add the flour and stir well with a wooden spoon.
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23
Add the cayenne, mustard, celery salt, allspice, and pepper and stir for another minute or two, then add the HP sauce.
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24
Stir again for a minute and then add the tomato juice and the stock.
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25
Whisk about 10 turns, reduce the heat to low, and simmer for 20 minutes.
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26
Strain the gravy; you should have about 2 cups (500 ml).
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27
Season with salt.
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28
Just before serving, reheat until piping hot.
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29
When the time is up on the confit, remove the pan from the oven and let cool for 30 minutes.
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30
Take the legs out of the fat.
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31
Now you have confit legs.
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32
If you want to stop here and not make the sandwich, we dont blame you.
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33
You can enjoy the legs on their own.
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34
(Confit legs are the best leftovers: an absolute treat and they taste better in the days after.)
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35
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.
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36
Get out 4 plates, and put 1 bread slice on each plate.
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37
Divide the meat evenly among the bread slices.
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38
Pour half of the hot gravy over the meat and bread.
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39
Top the sandwiches with the remaining bread slices.
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40
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.
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41
Pour the gravy and peas over the top of the sandwiches.
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42
Serve with the fries.
