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To serve the dish, divide the haricots verts evenly between 4 warmed entree plates. Place 4 fingerling potato halves on each of the plates, and 6 slices of the duck breast fanned out along the plate. Drizzle about 1/4 cup of the sauce on each plate and serve garnished with fresh or fried sage leaves.
Score the duck breasts on the fatty side using a sharp knife, cutting about 1/8-inch into the skin in a cross hatch pattern. Heat a 12-inch saute pan over medium-low heat. Season the duck breasts evenly on both sides with the salt and pepper, and place, skin side down, in the hot skillet. Cook the breast until the skin is crispy and most of the fat has rendered, about 10 to 12 minutes. Pour off the fat from the pan and reserve 2 tablespoons of it on the side. Turn the breast over, and place in the hot oven for 10 minutes. Remove from the oven, allow to rest for 3 minutes, and slice each breast into 12 slices. Serve while hot.