For the duck:
5-6 pounds whole duck
2 tablespoons dried leaf thyme
1/2 teaspoon kosher salt
1/4 teaspoon fresh-ground black pepper
2 local duck eggs
For the sauce:
1 tablespoon fresh-grated ginger
1 cup fresh orange juice
2 cups ripe papaya flesh (peeled, split and seeded)
1 tablespoon tupelo honey
For the duck: Preheat the oven to 450° F. Trim the wing tips and neck fat from the duck and remove the giblets. Rinse duck under cold water, then pat the bird dry with a paper towel. Rub the outside and inside with a mixture of salt, pepper and dried thyme.
Place the duck on a rack inside a roasting pan, breast side up, and roast at 450° F for 25 minutes. Reduce the heat to 300° F and continue to roast for an additional 50 minutes. Skin should turn golden brown and the meat juices should run clear. Remove from oven, let rest for 30 minutes, and cover loosely with foil.
For the sauce: Place the sauce pot with the ginger over medium heat, add the orange juice and papaya, and then reduce by one-third (about 25 minutes cook time). Add honey and return to a boil. Simmer an additional 10 minutes until slightly thickened. Puree sauce in a food processor or blender. Reserve the sauce for plating.
To assemble: With a sharp knife, split the duck completely in half lengthwise and remove breast meat from each side of the breastbone. Slice, keeping the leg and thigh attached. Serve each person one breast, one leg and one thigh. Slice the breast on a bias and arrange on a plate around the leg and thigh. Serve a sunny side up duck egg over top, and then spoon sauce around the duck and serve right away.