Use a bamboo skewer to stitch the duck closed. (Glenn Koenig / Los Angeles Times)
To inflate the duck, use the tip of a paring knife to pierce a hole at the bottom of the duck’s neck. Aim for the firm center of wish bones. Insert an air pump -- or use a turkey baster, like we did in the L.A. Times Test Kitchen, and gently inflate. (Glenn Koenig / Los Angeles Times)
Inflate the back of the duck. (Glenn Koenig / Los Angeles Times)
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Remove the head from the duck. (Glenn Koenig / Los Angeles Times)
Cut off the legs, right below the knee joint, then cut off the first two joints of the wings. Cut off its neck, leaving about 2 inches attached to the body. (Glenn Koenig / Los Angeles Times)
Baste the duck. (Glenn Koenig / Los Angeles Times)
The duck is ready to be refrigerated. (Glenn Koenig / Los Angeles Times)
