This site is for discussion of travel to the "Land of Port & Madeira" as well as food related to Port or Portugal. Additionally your Offline tasting events can be planned and reviewed here.
I have duck breasts and Port and google turned up this recipe: http://www.epicurious.com/recipes/food/ ... uce-104189
It seems like a reasonable start, but really, do you think you might have a better wine recommendation? I don't know, but I was thinking of Port. The last of some 1970 and 2007 Taylor is going into the sauce.
I've always liked Pinot Noir with duck, though I see that the site recommended it already. One other thought would be Beaujolais. Cherry sauces seem to go well with a ripasso Vaplpolicella, also. I just can't bring myself to drink port with savory dishes. I tried once with what seemed like a natural fit (I forget what it was) but there was just too much for me to reconcile in my mind for me to buy into the idea.
I thought the dry-side (by Port standards) Dow was nice. I wouldn't want a sweeter or syrupy ruby. Afterwards I was thinking my Friek (a sour cherry Lambic beer) would be nice too. It is nice to have some acid to cut through all that stuff.
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