Preheat oven to 250° - 275° F. Rinse out the cavity of the duck and place the duck breast-side up in a roasting pan just big enough to hold snuggly. Do not use a roasting rack. Cook for 5 - 6 hours. Drain off fat and let the duck cool. Remove the backbone and the rib cage, leaving only the leg and wing bones. Cut the duck into quarters and scrape off any bits of fat that still remain under the skin.

Increase the temperature to 450° . Place the duck pieces skin-side up in a lightly greased baking pan and cook for 10 - 15 minutes, or until the skin is crisp.

Reduce the temperature to 400° . In a small bowl, mix together all of the ingredients for the glaze. Spoon the glaze on top of each duck piece and cook for 6 - 10 minutes more, or until the almonds are toasted. Serve immediately with the wild rice.