Preheat oven to 163 °C (325 °F).
Remove legs from packaging, rinse under running water and then pat dry with paper towel.
On the stovetop, heat a Dutch oven or large oven-proof pan on medium heat. Sear the legs in the duck fat until browned, about 4 to 5 minutes per side minimum. Set the legs aside in a dish and then add the vegetables (carrots, onion, garlic, celery and shallots, all coarsely chopped). Cook for 3 to 4 minutes.
Add the bouquet garni (thyme, parsley, juniper berries, cloves and bay leave) tied together with kitchen twine.
Deglaze with the wine and stock scraping the bottom to get all the brown bits. Season.
Put the browned legs back in the pan, making sure the liquid covers them halfway up. Cover the pan with aluminum foil and then with the lid. Cook in the oven for about 2 hours or until the skin is curling away from the meat.
Recipe from David Vinas, professional chef
