Rub skin of ducklings with lemon; rub cavities with salt and pepper; close cavities with skewers. Place on rack in roasting pan; roast in moderate oven (350°) about 1½ hours, or until leg joints move easily.
Remove ducks from oven and cut into quarters with poultry shears or electric slicing knife. Replace in whole-duck shape on heat-proof serving platters. Spoon