For The Love Of Port

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 have duck breasts and Port and google turned up this recipe:

I'm sure we could find a doctor to help you

Andy, perhaps I should have been more clear.

Anyway, I tweaked the recipe a little bit, and served it with a 2005 Dow LBV. Wonderful all around.

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.

One other idea that came to mind is a Douro red. Would something like Niepoort Twisted work with this?