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1
Rinse the beans and place them in a large bowl.
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2
Fill the bowl with cold water to 3 inches above the level of the beans; soak the beans overnight.
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3
Combine the rosemary, parsley, white wine and 2 tablespoons oil in a zip-seal bag.
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4
Add the duck breasts, seal bag and toss to coat.
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5
Refrigerate 3 hours or overnight.
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6
Drain the beans, rinse under cold water and drain again.
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7
Place the beans, 12 sage leaves and garlic in a medium saucepan and add water to cover by 3 inches.
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8
Bring to a simmer over medium heat and cook 30 minutes.
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9
Add 1/2 teaspoon salt and continue simmering 20-30 minutes longer or until the beans are very tender.
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10
Meanwhile, preheat a charcoal or gas grill to medium hot and brush grill rack with oil.
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11
Remove duckling breasts from marinade and sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper.
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12
Grill 3-4 minutes on each side for medium rare.
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13
Transfer to cutting board, cover and let rest 5 minutes.
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14
Drain the beans reserving about 1 tablespoon cooking liquid.
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15
Discard the sage and garlic and return beans to saucepan.
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16
Add the remaining 2 tablespoons oil, 1/4 teaspoon salt and 1 teaspoon pepper.
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17
Toss to mix.
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18
Add the served cooking liquid and spinach; cook over medium heat, tossing beans and spinach gently until spinach wilts.
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19
Cover to keep warm.
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20
Using a sharp knife, thinly slice the duck across the grain.
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21
Divide the beans between 4 plates, arrange duck on top and garnish with sage sprigs, if using.
