Roast the almonds in a pan without fat. Remove and chop roughly. Wash the meat, dab dry, cut the skin into a diamond shape. Season with salt and pepper
Cut the apricots in half horizontally. Cover one side of a duck breast fillet with apricot halves and sprinkle with half of the almonds. Place the other duck breast fillet on top, with the skin facing outwards. Wrap with kitchen string to a roast
Put the roast duck in a flat roasting pan. Cook in the preheated oven (electric cooker: 225 °C/ convection oven: 200 °C/ gas: see manufacturer) for 20-30 minutes. Sprinkle the remaining almonds over the roast about 10 minutes before the end of the cooking time. Take the roast out of the oven, let it rest for about 5 minutes and cut into slices