Salad

Rinse and use a salad spinner to spin-dry the greens. Place in a large mixing bowl and toss with goat cheese, raspberry vinaigrette, and candied pecans. Use a large round plate to slice the roasted duck breast thin. Fan out on one side. On the other side, fan out the sliced papaya. Place a high mound of the tossed and coated salad greens in the center. Drizzle vinaigrette over all ingredients. Top with fresh raspberries and cracked black pepper.

Roast Duck

Trim the wing tips and neck fat from the duck and remove the giblets. Rinse under cold water, then pat the bird dry with a paper towel. Rub the outside with a mixture of salt, pepper, and dried thyme. Put the duck on a rack in a roasting pan, breast side up, and roast at 425 degrees for 25 minutes. Reduce heat to 300 degrees and continue to roast for an additional 40 minutes. Skin should turn golden brown and the meat thermometer should read 160-165 degrees. Remove from oven and let rest for 15 minutes. Remove breast from cavity and slice thin for plate presentation.

Candied Pecans

Place egg whites in a medium-size mixing bowl, add the brown sugar, and whisk with a balloon whisk about twenty times. Add pecans to the whisked egg whites and coat evenly. Pour the coated pecans onto a nonstick baking tray or cookie sheet. Lightly season the pecan mixture with salt and pepper. Do not spray with pan spray. Spread the coated pecans evenly on the baking tray. Bake 5 minutes at 350 degrees and then remove tray from the oven. Loosen pecans from the tray with a spatula, place back in oven, and repeat in another 5 minutes. Remove after ten minutes.

Raspberry Vinaigrette

In a small mixing bowl, combine vinegar, shallots, garlic, ginger, and herbs. Whisk in oil slowly until blended. Place in refrigerator.