In a large ovenproof skillet or Dutch oven over medium-high heat, brown the duck legs skin side down. Turn over the legs. Spoon any excess fat from the skillet if desired. Season with salt and pepper. Add the onions and garlic and cook until browned. Add the wine, carrot and bay leaf. Bring to a boil. Cover, transfer to the oven and bake for 1 1/2 hours. Uncover and bake until the flesh pulls easily from the bone, about 30 minutes to 1 hour more.
