Beans with Duck Magret

Prepraration:

1. Remove the meat from the refrigerator to let it come to room temperature for about an hour. With a sharp knife, make shallow cross-shaped cuts in the skin of the meat. Season with salt and pepper.
    
2. Place the magret skin side down in a cold pan, turn the heat to medium high and cook for 8 minutes until the skin is crispy. Turn the meat over and cook for another 3-4 minutes, transfer to a cutting board and let it rest for a few minutes.
    
3. Leave the pan on the heat, add the bacon and cook for 2 minutes. Add the garlic and finely chopped rosemary, stir and cook for another 2 minutes.
    
4. Pour in the vinegar and add the beans. Stir, cook for a few more minutes and add the spinach. Stir and leave for 1-2 minutes until tender and remove the pan from the heat.
    
5. Cut the duck into thin slices. Divide the beans among serving plates, place the duck on top and sprinkle with a little freshly ground black pepper.