What type of port wine do I use for a roasted duck recipe?

[michaelnrdx]

I'm thinking of trying the roasted duck legs smothered with cherries recipe from the SF Ferry Plaza Farmer's Market cookbook, and the recipe involves a port reduction sauce, but didn't specify what port to use. Do I use a tawny or ruby port, and how good does it have to be? Is there anything suitable that I can get from Trader Joe's? Today, I saw that they carried a ruby and tawny port (no age specified) for about $8, a 10 year tawny port for about $15, and a vintage one for about $40. I definitely want to keep the cost down, but need to find something usable for the recipe.

[kaysyrahsyrah]

I suggest borrowing some port from a friend or considering a workaround such as red wine and a bit of sugar.

Unless you plan on drinking the rest of the bottle, even $8 is a very expensive one-time ingredient.

[michaelnrdx]

I plan on keeping the port for other recipes.

[invinotheresverde]

Do you plan on using it in under two months, absolute max?

[michaelnrdx]

I thought fortified wines last longer. But if need be, I will use it up before it spoils.

[invinotheresverde]

Ports do last longer than table wines, just not as long as most people think.

[jmoryl]

Some ruby ports are quite nice to drink, you know? You might just try a glass or two if cooking doesn't use it up fast enough (I'd say a month or two).

[carswell]

Cherry would work better with ruby port's red fruit than with tawny port's nutty toffee, which isn't to say that tawny would be bad. Inexpensive is fine for cooking; the not-too-sweet Quinta do Infantado is my go-to brand. And ruby ports are never vintage dated, at least that I've seen.

[zin1953]

Agreed. Definitely RUBY!

BTW, according to more than one methodology of classification, Vintage Porto is a type of Ruby Porto . . .

[michaelnrdx]

I checked again at TJ's, and the $8-$15 port wines are from Quarles Harris. Does anyone know if they're good?

[zin1953]

The short answer is "yes." Just get the least expensive Ruby . . .

[Vinthropologie]

Thanks for the ruby description! this is good to know.

[theperfectcookie]

Interesting. Will try ruby ports for some of my recipes similar to the cherry duck next time.

[Vinthropologie]

I've used Whisker's Blake Tawny Port, which is fairly inexpensive, in reduction sauces and have had good luck. Given it will be in a reduction sauce (with some additional ingredients?) you don't want anything too expensive as you aren't looking for pure flavors and aromas. Personally, I'd try the $8 tawny that you found at TJ's.

[dinwiddie]

An inexpensive ruby port will be fine.