Clean the ducks and take the livers and fry them in a little melted butter. Season well with salt and pepper and a slight pinch of ground allspice and cloves and the zest of a Bigarade, or Sour Orange. If the Orange is not available, take the zest of a Lemon. The zest is the skin of the Orange or Lemon, scrape off without touching the inner pulp, or white skin. Place this in the interior of the Ducks (you must have the boiled livers of five or six for the garnishment of two Ducks), and then rub the outside well with salt and pepper. Bind with a strip of bacon and place on the broiler. In about thirty minutes it will be done. Cook over a slow fire, turning frequently. In the meantime prepare a Sauce Espagnole, and as soon as the Birds are done pour off from the broiler all the juice that has fallen, and put this into the sauce, with the juice of two Bigarades or Citrons. Let it warm without boiling, pour over the Birds, which you have placed on buttered toast, and serve hot. This is an ancient Creole dish, almost lost in our day, but which deserves to be resurrected.