Roast two wild ducks briskly until done, basting frequently with melted butter. Boil three pounds of potatoes, season, and mash them. Form into balls, roll them in flour, then into egg beaten up with some seasoning, and lastiy into dry breadcrumbs. Press slightly flat, and fry them in hot fat to a golden brown. Place the ducks on a hot dish, and pour over them a sauce made witb one ounce of butter, the juice of one orange and one lemon, and some seasoning, boiled together. Serve all very hot.