Sprinkle the legs with salt and mixed spices on both sides. Place in a large baking dish cover and place in the refrigerator for 24 hours. Remove the legs from the refrigerator and scrape off the salt and spices. Preheat broiler. Place thighs on a baking sheet, skin side up. Broil for 5 to 6 minutes or until the skin is browned. Place legs in a medium saucepan and cover with the duck fat, add the juniper berries. Bring the fat to a simmer and cook over low heat for 2 1/2 hours. Place the legs in a medium crock and strain the fat over the duck to cover with the fat. Let the duck come to room temperature and place in the refrigerator, for at least 1 week. Remove the duck from the refrigerator and let come to room temperature. Place some of the fat in a large saute pan and heat until almost smoking. Add the thighs and cook until the legs become brown and very crisp.
Remove the skin, chop and continue cooking until golden brown and crispy to make cracklings. Remove the meat from the bone and shred.
Toasted Almond Crepes:
In a mixing bowl, combine the flours, baking powder, a pinch of salt and honey. In a separate bowl, combine the egg, milk and melted butter, add to the dry ingredients and mix well.
Heat a griddle or cast iron frying pan over high heat and drop the batter by 1/4 cups into the pan to make 4 (5-inch) pancakes. Cook pancakes until brown on both sides and set aside.
Sherry Vinegar-Apricot Sauce:
In olive oil in a medium saucepan over medium heat, add the shallots and garlic and cook until soft. Increase heat to high, add the wine and sherry vinegar and cook until completely reduced. Add the stock and reduce to 2 cups, whisk in the butter. Add the apricots.
Assemble: Place shredded duck meat in the center of each pancake and fold over. Drizzle with the Sherry-Apricot sauce and garnish with the cracklings.