• Melt the ghee in a Dutch oven or large stockpot over medium heat.
• Season the duck legs generously with salt and pepper.
• Place the duck legs skin side down in the pot and brown for 3 minutes.
• Flip and brown on the other side for 3 minutes.
• Remove the duck legs and set aside.
• Add the onions and leek to the pot and cook for 3 minutes.
• Meanwhile, tie the bay leaves, rosemary, and thyme together with kitchen twine.
• Add the bouquet of herbs and the broth to the pot.
• Return the duck legs to the pot, bring to a simmer, cover, and simmer for 75 minutes or until the duck is very tender.
• Remove the duck legs and set aside.
• Continue to cook the sauce until reduced and thickened to your liking, then return the duck to the sauce.
• Meanwhile, make the bacon and mushrooms: Place the diced bacon in a skillet over medium-high heat and fry until it is starting to brown and get crispy and there is a bit of bacon fat in the pan.
• Add the mushrooms and brown with the crisped bacon.
• Remove the bay leaves and herbs from the pot.
• Serve the duck with the sauce and onion mixture, topped with the bacon and mushrooms.

Note:

• Store extras in an airtight container in the refrigerator for up to 3 days.
• Reheat the duck on a rimmed baking sheet in a preheated 350°F oven for 5 minutes or until warmed through.
• Warm the sauce in a small saucepan on the stovetop over medium-low heat.