4 duck breasts, skin can be on or off ¼ cup balsamic vinegar 1 tablespoon Dijon mustard 3 tablespoons DU Rotisserie Roast Seasoning 6 garlic cloves, minced 1 tablespoon freshly squeezed lemon juice ½ cup olive oil 1 box DU Pacific Flyway Rice
In a medium bowl, combine vinegar, mustard, 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 DU Pacific Flyway Wild Rice: wild rice blended with petite green peas and onion.
