Melt some butter in a skillet over low heat: brown the almonds and set aside.
Spread the cranberry jelly over the duck breast; place it in a preheated skillet, roast it for 6 minutes on the skin side; reduce heat and cook 3 more minutes; turn it over and repeat the process. Once cooked, slice the duck breast.
Dressing: Melt the jelly, add olive oil, lemon juice, and parsley. Season to taste; set aside.
Place 2 lettuce leaves on each plate, arrange duck breast slices and germ. Decorate with almonds and serve with dressing.