port wine

Port Wine Soaked Blue Cheese 

blue cheese

Port wine

Become a pro in the kitchen with Ricardo Cuisine. Learn all the skills, techniques and recipes you need to prepare amazing meals and desserts.

Ricardo

Take a chunk of blue cheese, 400 g or more, as needed. Place the cheese in a jar with a hinged lid. Prick the cheese in several places with a skewer to allow the wine to saturate it. Cover the cheese with Port wine. Close the jar and let the cheese soak in the refrigerator or in a cool, dark place. It will be ready in three or four days. Keeps for two or three weeks in the refrigerator. Serve with slices of walnut bread.   

Use your favorite port in this recipe. We used tawny port. Don’t omit the lemon juice in the recipe. The acid is needed to react with the pectin to encourage setting.

Port Wine Jelly

lemon juice

granulated sugar

pouches (177 ml liquid fruit pectin)

Remove lids and neckbands from jars and set aside. Fill a stock pot three quarters full with water and bring to a rolling boil on high heat. Using rubber-coated jar lifting tongs, dip each jar in boiling water for 10 seconds. Remove each jar and invert onto a clean dry hand towel. Repeat this process with lids and neckbands, using regular tongs. Once the jars and lids are removed from the water, they should dry almost immediately from the heat. Make sure they are all completely dry before filling jars. Discard boiling water, rinse pot with cool water and wipe out. Use the same pot to make the jelly.

Prepare the jars

Place the wine, lemon juice and sugar in a large pot and bring to a boil over high heat. Stir slowly and constantly with a large spoon. Keep on a hard boil for one minute. Remove from heat and stir in pectin until ingredients are thoroughly combined, skimming off any bubbles or foam. Note: stir at a slow pace to prevent bubbles from forming. Don’t stir vigorously or whisk.

While mixture is still hot, ladle into clean half pint jars leaving about 1/4 inch (6mm) headroom in each one. A skin will form on the jelly liquid as it cools in the pot, so stir as needed to keep it from setting up during this process. Wipe rims of jars with a damp towel as you fill them and cover each with lid, and close with a neckband and tighten. Using a water bath canning pot with a rack or the same stock pot used for sterilizing jars, submerge filled jars in boiling water for 10 minutes. Turn off heat and let jars sit in water for at least 5 minutes. Carefully remove jars from water using jar-lifting tongs and place onto a heat-proof surface to cool. You will hear the canning lids pop as they each seal. After about 30 minutes, check each jar to make sure the top centers have been pulled downward and sealed. If you don’t think the jar has sealed, reprocess in the boiling water, or refrigerate and eat within 3 weeks.

Store sealed jelly in a cool dry place, and refrigerate after opening.

Make the jelly

Imagine a cooked-to-perfection duck breast served with a rich and flavorful Port wine sauce with added cherries. The combination of flavors leaves you wanting more.

Duck Breast with Port and Cherry Sauce

duck breasts (Muscovy

shallots (finely minced)

port ()

cherries

black cherry preserve ()

chicken stock ()

cornstarch arrowroot

salt and pepper (sat

Using a sharp knife, score the fat covering each breast in a crosshatch pattern at about ½-inch intervals. Make sure that you go all the way through the fat but without cutting into the flesh. Salt and pepper generously the breasts on both sides.

Place the skin down in a heavy skillet and place over a gentle heat, and cook until most of the fat is rendered and the skin is deeply browned and crispy, 10 to 12 minutes. Turn the breast to the other side and raise the heat to medium-high and cook for another 5 to 7 minutes.

Remove the breast from the pan and place it in dish. Cover with aluminum foil.

Pour off most of the fat from the pan (the original pan that the breast was cooked in and reserve the poured-off fat for another use).

Add the shallots and stir over medium to low heat until soft, 4 to 5 minutes.

Increase the heat and pour in the Port wine to deglaze. Boil until the port is reduced and the pan is quite dry.

Add the cherries, cherry preserve, and chicken stock.

Bring back to a boil and boil until reduced by more than half and the sauce is syrupy. If you prefer thicker sauce, add the cornstarch mixture and boil for a few minutes longer.

Slice the breast against the grain and diagonally. Spoon the cherry sauce over the duck. Serve immediately

I love cooking with Port wine and I really enjoyed it with a combination of the fresh and preserved cherries in this duck recipe. Definitely restaurant-worthy!

This is my new favorite way to enjoy duck! The port cherry sauce was delicious and I want to put it on chicken next.

I love a good duck breast and your cherry sauce took it to a whole new level of deliciousness! This will be my go-to duck recipe from now on!

The duck came out really tender and delicious. The sauce was amazing! Will make this again on a family holiday.

I thought the only place I could find a duck recipe like this was at a restaurant, but with this, I can make it right at home. Perfect for date night.

Duck breast is a lovely protein. In our family it’s a treat. The port and cherry sauce elevates the dish. Delicious! Thanks for sharing.

This rich, succulent duck paired with the sweet-tart sauce is a flavor symphony that never disappoints my family!

This recipe is calling my name. I love duck breasts. Perfect for date night with hubby.

Top 3 port wine recipes from across the web

The most viewed port wine recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Port Wine Soaked Blue Cheese

Port Wine Jelly

Duck Breast with Port and Cherry Sa...

Top 3 port wine recipes from across the web

The most viewed port wine recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Port Wine Soaked Blue Cheese

Port Wine Jelly

Duck Breast with Port and Cherry Sa...

The most viewed port wine recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine