Sprinkle the leg with salt for 30 minutes. Remove salt and rinse in clean water. Fry in a pan, pour melted fat, add onion, garlic, peppercorns, bay leaf. Preheat the oven to 140C and cook the duck for 2 hours and 30 minutes. Cool and remove the meat from the bone.
Boil the celery root in milk, beat with a blender, cool. Add egg, flour, butter, salt and sugar to this mass. Prepare pancakes.
Prepare the garnish. Fry the duck confit until crispy. Peel the pumpkin, brush with honey and salt. Put in the oven and bake until done.
Put pancakes on a plate, put a few pieces of duck and pumpkin on top. Garnish with cranberries and celery leaves.