Preheat the oven to 140°C.
Mix the duck legs with salt, herbs, and garlic then refrigerate for 24 hours.
Rinse the salt off the duck legs and place in an ovenproof saucepan with duck fat and bay leaves.
Simmer on the hob, cover, and cook in the oven for 2.5 hours before removing duck from fat.
Sauté onion in butter and oil for two minutes, then add garlic, carrot, celery, and leek for two minutes.
Boil lentils and wine until liquid halves, then simmer with stock for 25-30 minutes and stir in vinegar and coriander.
Brown the duck legs in a pan with oil and honey for two minutes while basting.
Serve the duck legs with a pile of lentils topped with crumbled pancetta.