Directions: 

In a medium bowl, combine vinegar, mustard, DU Rotisserie Roast seasoning, garlic and lemon juice, then whisk together. While whisking vigorously, add olive oil in a thin stream until emulsified. Divide mixture in half. Brush half of the mixture over ducks, cover and refrigerate for 2 to 6 hours, turning ducks often (up to 24 hours is fine). Preheat oven to 400 degrees.

Place ducks in a roasting pan, breast side up. Bake for 17 to 22 minutes, depending on the size of the duck. Baste with remaining marinade mixture, saving a few tablespoons, just before removing from oven. Let meat rest about 10 minutes before carving or serving whole. Serve with the Ducks Unlimited’s Pacific Flyway Wild Rice.