To Dress Ducks with Juice of Oranges

The ducks being singed, picked, and drawn, mince the livers with a little scraped bacon, some butter, green onions, sweet herbs and parsley, seasoned with salt, pepper, and mushrooms; these being all minced together, put them into the bodies of the ducks, and roast them, covered with slices of bacon, and wrapped up in paper; then put a little gravy, the juice of an orange, a few shallots minced, into a stew pan, and shake in a little pepper; when the ducks are roasted, take off the bacon, dish them, and pour your sauce with the juice of oranges over them, and serve them up hot.