Pick the ducks; singe, draw, and, after rinsing clean within, wipe neatly within and without. Cut off the wings, legs and breasts; then take the two carcasses and sprinkle rightly with salt and place in the oven to bake about six minutes. Then remove the carcasses and hash them up. Put them into the saucepan; and add a pint of veal broth, Consomme, or water in lieu of either of these. Add an herb bouquet tied together, and let the preparation simmer for about a quarter of an hour over a moderate fire. Put a tablespoonful of butter into a saucepan and lay in the wings, breasts and legs of the Ducks; season lightly with salt and pepper, and set on a very brisk fire and let cook for four minutes, on either side. Now add a half glassful of Madeira Wine and a half pint of Sauce Espagnole and the grated zest of a lemon. Take the gravy from the carcasses and strain over the Ducks, and allow all to cook about a quarter of an hour. Then place on a hot dish and decorate nicely with Croutons fried in butter and cut in dice shape.