In a small bowl, combine the salt, thyme, garlic, bay leaves and allspice.

Pat duck legs dry and rub with spice mix. Place in a large zip-top bag and refrigerate at least 12 hours, and up to 3 days.

Brush the garlic and spice pieces off the legs and reserve. Add duck fat to Instant Pot and turn to Saute. When oil shimmers add legs, large side down.

Sear 5 minutes to golden; flip and sear another 5 minutes.

Add reserved herbs and garlic back, sprinkling over legs.

Cover and lock the lid. Set pressure to HIGH and time to 40 minutes. When time is up do a quick release.

Reserve the duck fat and stock that rendered during cooking.

Prior to serving, brouil duck legs until skin is crispy, about 3 minutes.

Serve.