Pat the duck legs with paper towels.
Using a needle or sharp knife, prick the duck skin all over. Mostly focus on the skin covering fats, and avoid piercing the meat part.
Season the duck leg with spices and let it rest for 20 minutes at room temperature.
In a small casserole, put a thin sheen of melted duck fat or oil at the bottom.
Put the duck legs in it without overlapping.
Put the casserole in the oven and heat it to 300 degrees Fahrenheit. Do not preheat the oven.
Cook it for 90 minutes and turn the heat to 375 degrees Fahrenheit.
After 15 minutes, remove from oven and strain the fat.
Let it rest for 10 minutes, and enjoy the dish.