Make all the ingredients for the marinade ten min. Pass through a very fine sieve and meanwhile reduce until a syrup is formed.
Rinse the duck, rub dry, separate the breast and legs.
Pepper and season with salt, place in a roasting pan and roast gently, skin side down, in enough olive oil over a low flame until the skin is raw (20 min), brushing the marinade onto the meat in between. Then turn the meat and roast for another ten min on the meat side, repeatedly applying marinade.
Peel the garlic bulbs and roast them with the leek and the almond kernels. When doing this, use only the densely grown stems from the leeks. Cut them into oblique slices, one and a half centimeters thick, and fry them leisurely in butter like small medallions. After five minutes, turn to the other side and color.