Preheat the oven to 140°C.
Combine the salt, herbs, and garlic in a bowl, coat the duck legs, and marinate in the fridge for 24 hours.
Rinse the duck legs, place in a saucepan with duck fat and bay leaves, and simmer over medium heat.
Cover the pan and roast in the oven for 2.5 hours.
Fry bacon lardons in butter and oil until crisp, then sauté onions, garlic, carrots, celery, and spices.
Add lentils and wine, reduce the liquid by half, then simmer with stock for 30 minutes until tender.
Stir in sherry vinegar and fresh coriander to finish the lentils.
Boil potatoes in salted water for 20 minutes until tender.
Mash the potatoes and mix with milk, cream, and butter until smooth.
Brown the drained duck legs in a hot pan with butter, then glaze with honey and pan juices.
Serve the duck over lentils with mashed potato and warm jus.