Preheat the oven to 450°F
In a pot, place red wine, Black Maple, Braggs liquid amino seasoning, orange marmalade, bay leaves, cloves, nutmeg, herbs, and dried cherries and bring to a gentle simmer.
In the roasting pan, place the carrots, parsnips, onions, fennel, garlic, black peppercorns and duck fat. Mix until ingredients are coated with duck fat, and place duck legs on top. Put in the oven to brown for 30-45 minutes.
Once ingredients are browned, remove from the oven and push duck legs to the bottom of the roasting pan. Pour simmering braising liquid.
Return the pan to the oven. Cook for another hour or until duck legs are tender.