Duck with Papaya & Ginger Sauce

For the duck: Preheat oven to 500°F. Trim 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 orange wedges and chopped ginger root inside the duck cavity.

Place the duck on a rack inside a roasting pan, breast side up, and roast at 500°F for 25 minutes.

Reduce 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 and take out the orange and ginger from the duck cavity and place into a small saucepot. Let duck rest for 30 minutes. Cover loosely with foil.

For the sauce: Place the saucepot containing the orange and ginger over medium heat and add orange juice and papaya. Reduce by one-third (about 25 minutes cooking time). Add demi-glace and honey and bring to a boil. Then simmer 10 minutes or until slightly thickened. Push sauce through a fine strainer and discard pulp. Reserve sauce for plating.

To assemble: With a sharp knife, split the duck completely in half lengthwise and remove breast meat from breastbone, and repeat on the second side. Slice and leave the leg and thigh attached. Serve each person 1 breast and 1 leg and thigh. Slice breast on a bias and arrange on plate around the leg and thigh. Spoon sauce onto the plate around the duck and serve right away. Serve with favorite sides, such as wild rice and oven-roasted seasonal vegetables.