Port Kar Roasted Marsh Gant
Contributed by Koramm

Ingredients:

4 plums pitted chopped
3-4 minced garlic cloves
� Cup light soy sauce
� Cup orange juice
� Cup dry sherry or white wine
2 Tbs rice wine vinegar
2 Tbs sugar
1 Tbs minced fresh ginger
� tsp salt
1 5lb or so Duck

Preparation:

Combine all ingredients except duck in a pot and simmer for 10-12 minutes stirring occasionally.
Transfer to a food processor and process for 10-15 seconds
Chill 1-2 hours
Place duck on skewer.
Place beside coals. Fat will flare and burn the bird.
Turn occasionally
Cook 1 � to 2 hours or until temp is 185
Let stand 10 minutes
Serve with sauce