To make the bresaola, combine the salt, pepper, sugar, red pepper flakes, rosemary and thyme in a small  bowl. Rub the duck breast with this mixture, wrap it loosely in wax paper, and refrigerate for 4 days. Unwrap the breast, then wrap it like a package with string, leaving one long end. Suspend the breast from a shelf in your refrigerator for 3 weeks.


To assemble the dish, first make the onion jam. In a 12 to 14-inch sauté pan, heat 2 tablespoons of the olive oil over high heat until hot, but not smoking. Add the onions and cook over low heat until softened and just slightly golden brown. Season with salt and pepper and add the orange juice. Continue to cook, stirring occasionally, until the juice has reduced and completely coats the onions and they are falling apart, adding a little water if necessary to keep the onions from sticking. This should take about 20 minutes. Season again with salt and pepper if necessary and set aside to cool.


In a mixing bowl, gently stir together the beans, the remaining 4 tablespoons of olive oil, the garlic, red pepper flakes, and vinegar until well mixed and set aside for 1 hour. Slice the bresaola very thin with a sharp knife or on a slicer. Arrange some of the slices on each of four chilled dinner plates. Remove the beans from their bath with a slotted spoon and divide them evenly among the plates. Finish each plate with a dab of the onion jam and sprinkle with the parsley. Serve immediately.