Place duck legs on a large baking sheet. Using a knife or fork, pierce the skin of the duck all over.
Press thyme, garlic, bay leaves, and juniper berries into the skin of the duck legs so that it adheres. Allow to sit for at least 30 minutes.
Set to "sear" and adjust for 15 minutes. Add oil. Place carrots, celery, and onions in cooker. Cook for 6-8 minutes or until vegetables are slightly soft.
Pour in wine and bring up to a boil (a complete raging boil in the cooker may not be achieved, which is fine). Let the liquid simmer/boil until reduced by half. Once reduced, pour in water.
Add duck legs into cooker and in the liquid skin-side down.
Cover with the glass lid. Set to "slow cook" and adjust for 2 hrs.
When done, check to see that the duck legs are submerged in their own fat. Add more time, if needed.
When the duck legs have been covered in their own fat from cooking, turn legs skin-side up.
Cover. Set to "slow cook" and adjust for an additional 2 hrs.
When done, bones will easily wiggle in the joints of the legs. Duck legs can be covered and stored in a refrigerator for up to 2 days.
