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1) Marinate the duck:
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Cut off wing tips. Remove and discard excess fat from body cavity & neck, then rinse inside & out. Pat thoroughly dry. Press hard on breastbone to break it and flatten duck slightly.
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Heat Peppercorn salt & 5-Spice powder in a small dry skillet over moderate heat, stirring, until hot. Remove from heat. Rub 1 tbsp in body cavity and 2 tbsp all over outside of duck.
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Put in a bowl, cover, let sit in fridge at least 8 hours or overnight.
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2) Steam the Duck:
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Drain any liquid from cavity and put the duck in a glass pie plate. Rub rice wine over it. Put 1/3 each of ginger & scallions in cavity, scatter remainder over duck.
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Fill pot with water to come 1/2 inch below rack and bring to a rolling boil. Wearing oven mitts, put the duck on a rack in the pie plate and put the pie plate on rack in the pot and cover pot with lid. Reduce heat to moderate and steam duck for 2 hours or so, until all the fat has melted out from under the skin, checking every 30 min to siphon off fat and juices from around it and from cavity with a bulb baster and replenishing boiling water as necessary. wearing oven mitts, remove pie plate from steamer. Remove all ginger and scallions, save to serve with duck. drain duck and let cool.
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3) Air-dry the duck:
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Slide duck onto a rack over a baking sheet with sides(to catch juices) and dry with paper towels. Position duck in front of a fan, making sure air blows directly on it, and air dry for 1 hour.
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4) Crisp the skin:
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Turn the oven to highest heat (not broil) and cook for half an hour, until skin is crispy. Serve with rice.
