Hunters and fishermen everywhere are sure to appreciate this huge collection of recipes that will put their harvest to tasty, nutritious use. This is not fussy gourmet fare, but rather simple, easy to prepare dishes that are hearty and filling and entail a minimum of fuss.

Preheat oven to 325° F.

Rub the duck inside and out with salt and pepper. Brush with the melted butter and soy sauce.

Grate colored zest from oranges and set aside.

Slice the oranges, remove seeds and stuff duck with orange slices combined with orange marmalade. Place the duck in a large ovenproof skillet or ovenproof pot, and sear over high heat for 10 minutes. Put in oven and bake for 1 1/2 hours, basting occasionally.

Simmer the livers in salted water to cover in a saucepan until tender. Drain and reserve the duck pan juices, skimming and discarding the fat. Combine juices, orange zest, livers and their broth. Combine a small amount of broth and flour to make a paste. Stir paste into pan juice mixture. Cook until mixture is thickened, stirring constantly. Pour curacao into a gravy boat. Add gravy and serve with duck immediately.