Best guacamole recipe EVER!

Today, I traded recipes with a co-worker. I'm going to attempt to roast peking duck for Thanksgiving and she's going to make the best guacamole EVER. Thanks for letting me post this, Sister-in-Law!

Guacamole:
You'll have to eyeball/add-to-taste on these ingredients. Believe me, it's gooooood

• Avocados, as many as you want - Both my sister and sister-in-law are pros at selecting the best ones, soft but not too soft. They even know the different avocado types! If you only happen upon too-firm ones, put them in a paper bag and let them sit out on the kitchen counter. They should soften up.
• Sea salt, Pepper
• Garlic, one per avocado
• Fresh squeezed lime juice 
• Paprika 
• Cilantro 
• Jalapeno pepper
• Plum tomato, cored, one per avocado used

Mash all ingredients with a fork to preserve a chunky texture. Serve with tortilla chips...or my favorite, pita chips!

Peking duck: 
So simple, will it work? This preparation is for a 5-6 lb duck and will need 8 hours.

1. Clean duck.
2. Fill large wok/pot with water and bring to a boil. Remove wok/pot from heat. 
3. Dip the duck into the hot water for approximately 5 minutes. Or you can scoop the water over the entire duck for approximately 10 minutes. This step makes the skin taunt on the duck.
4. Hang the duck in a cool place for 6 hours where there will be some air movement. I'll be hanging mine on the deck. It'll freak out the neighbors! The skin should already feel crispy at the end of this process.
5. Preheat oven to 400F.
6. Place duck on roasting rack, breast-side up. Beneath the rack place a pan filled with 2 inches of water to catch the drippings. (Maybe the steam from the water will do something too. I don't know. My source didn't divulge.) You can also place an apple inside the duck for a nice aroma.
7. Roast at 400F for 30 minutes. 
8. Turn oven down to 300F and roast for 2-2.5 hours.
9. Use sharp knife to cut off crispy skin. Place meat and skin on a prewarmed dish. Serve with hoisin sauce (update: My source tells me that "Sweet Flour" sauce is what peking duck is traditionally served with. Though if you can't find it, hoisin will do fine.), scallions (cut into 2 inch-long pieces), and buns (Chinese or mooshu-type ones).

I can't wait to post pictures at my first attempt to roast a duck!