Hair dryer blown homestyle Peking duck

Wow, this is like an all day cooking event to make a Peking duck.
Take your whole duck out the package and place on rack to dry out.
You will need corn starch, honey, Chinese five spice powder, white vinegar, ginger powder.
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Get another stock pot and boil two quarts of water.
In the meantime get a skewer and pokes light holes over the whole duck, just piercing the skin and not the flesh.
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When the water boils add the corn starch to cup with cold water to make a slurry.
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To the boiling water add a half of a cup of honey, 5 tablespoons of the Chinese five spice powder and 1/4 cup of the white vinegar and the two teaspoons o ginger powder,  and the cornstarch slurry.
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Pour the boiling water over duck on rack with pan underneath it, big enough for the duck to sit in.
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And turn over duck to the other side and let it sit there for 10 minutes on each side.
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Preheat oven to 350, now go in the bathroom and get your blow dryer
Pat your duck dry with a paper towel front and back, blow dry for 20 minutes if possible, ten minutes on one side and ten on the other.
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Place your duck on a rack with pan underneath , in a tray add two inches of water
6 1/2 pound duck two and a half hours in the oven.
Take your duck out of oven every 30 minutes on rack
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Once duck is done let it sit for ten minutes and in the meantime pour hoisin sauce in little ramekins to dip the duck in once you slice it.
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Just like Chinatown, serve with sushi rice and steamed broccoli.
I serve it with three dipping sauces, hoisin, plum and oyster sauce.

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