Heat canola oil in pressure cooker on the stove over medium heat. Add scallions, garlic, and ginger. Cook 2 minutes. Add duck legs and continue to cook, stirring, for 2 to 3 more minutes. Add red wine, soy sauce, rock candy, cinnamon sticks, star anise, and chili. Bring to a simmer. Add enough water to cover duck.
Bring to a simmer then taste and adjust seasoning. Add enough water to cover duck. Place lid on pressure cooker and set on setting 2. Cook 30 minutes.
Depressurize pot by releasing valve or placing under cold running water and remove lid.
To serve family style, transfer duck legs to a large wide bowl and pour sauce over top. Serve with scallion pancakes on the side.
Mix flour with water to form a shaggy mass then transfer to a floured surface. Knead, gradually adding more flour, to form a stiff dough. Shape dough into a disk. (Alternatively, place flour in a stand mixer fitted with a dough hook at medium speed and gradually add water. Once dough forms a ball and all dry ingredients are incorporated, remove from mixer. Dough should not be sticky, if it is add more flour, tablespoon by tablespoon. Very lightly flour a flat surface and bring dough together into a disk.) Wrap tightly with plastic wrap and chill refrigerator for at least an hour or up to 48 hours.
Divide dough into 3 or 4 smaller pieces and roll out to 1/8-inch thickness. Brush with oil and sprinkle with salt. Spread scallions over dough and roll up jelly roll fashion to form a tight log. Twist each end of the log in opposite directions 4 or 5 times (this will make additional pancake layers), then wrap the log around itself to make a coil, tucking the outside end beneath the coil. Flatten the coil with a rolling pin and roll out to 1/4-inch thick.
Heat canola oil in saute pan over medium heat and swirl to coat. Add pancake, one at a time, and cook until golden brown and crispy on both sides, turning once, 2 to 3 minutes per side.