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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