Mix the salt, crushed pepper and juniper berries. Rub this into the duck legs.
Put them in a bowl with the thyme and bay leaves and let them rest overnight.
Get the legs out of the salt and wipe them with a paper towel.
Melt the goose fat en put the legs in. Let them simmer on low heat, temperature between 70° and 80°C, until they are done. This takes several hours. Keep them in a closed pot.