Combine all the spices and mix well.
Sprinkle a thin layer of the spice mixture in the bottom of a roasting pan large enough to hold all 6 duck legs.
Coat each duck leg quarter with the spice mix and place them in the roasting pan and sprinkle any remaining spice over the legs.
Cover the pan tightly with plastic wrap and place in the refrigerator overnight (up to 24 hours).
The following day remove the duck from the roasting pan and rinse under cold water to remove all the spices.
Place the cleaned duck legs on a double layer of paper towels and pat the tops dry with another clean paper towel. Make sure they are very dry.
Clean the roasting pan, put the duck legs back in and cover with duck fat or olive oil.
Place the pan in a cold oven and turn the temperature to 250 degrees F and cook for 3 hours.
After 3 hours, if you are serving the duck right away remove it from the fat, place it on rack on a baking sheet and put it back in the oven under a low broiler for a few minutes. Keep an eye on it so it doesn't burn!
If you are not serving it right away allow it to cool in the fat for 2 hours then remove it to a rack on a baking sheet to drain for about 30 minutes. Store in tightly wrapped in the refrigerator for up to 7 days.
To serve remove it from the fridge and cook in a deep fryer at 350 degrees F or if you don't have a deep fryer crisp the skin in a pan on the stove top in the oven at 400 degrees for about 15 minutes.