Separate the duck legs and divide each into drumstick and thigh. In a large pan, sear the duck pieces skin-side down (without adding any fat) for 5 minutes, then flip and sear the other side. While cooking over high heat, discard the excess fat from the pan. Add the chopped lard, all the finely chopped vegetables (including the cabbage cut into thin strips), minced garlic, and the herb bouquet. Season with salt and pepper. Pour in the white wine and let it evaporate. Add a ladle of hot vegetable broth, reduce the heat, cover with a lid, and let it simmer slowly until fully cooked, adding more broth if needed. Serve the duck with its flavorful braised vegetables.