Rinse the duck breast and pat dry with paper towels. Cut each great in half then score a few cuts into the fat side of each piece.

Season the duck breast with salt and freshly ground pepper on both sides and set aside.

Place the blanched almond leaves in a small naked frying pan (no oil) over medium heat. Stir the almonds occasionally until they become golden brown. Remove from heat and set aside.

Peel and dice the sweet onion.

Cut the end off the leek and wash carefully in cold water, making sure all dirt is removed. Cut the leek into thin rings.

Place the duck, skin side down in a cold skillet. Heat the duck pieces over medium heat

and sear the duck breast. When the fat side is golden and crispy, turn the pieces over

and continue cooking until the duck is cooked through, about 10-15 minutes each side,

depending upon the thickness of the breast pieces.

Remove the cooked duck from the pan. Transfer to a serving platter, cover with aluminum foil and stow in a warm place.

Pour 2/3 of the duck fat out of the pan. You can transfer the fat to a glass jar for later use or discard.

Add the diced onion and chopped leeks to the pan and fry, stirring occasionally until they start to soften, then caramelize.

In a separate bowl, whisk together the cream, chicken stock, and sherry. Pour the liquid into the skillet. When the mixture comes to a boil, lower the heat and simmer for 10 -15 minutes, stirring occasionally.

Retrieve the platter of cooked duck breast.

If you like, slice the breasts into pieces. Pour the warm sauce over the top.

Scatter the toasted blanched almond leaves over the top and serve.