Imagine a cooked-to-perfection duck breast served with a rich and flavorful Port wine sauce with added cherries. The ...

Sous vide Iberico presa is an indulgent dish that guarantees perfectly cooked meat with a juicy and tender texture. Paired ...

Originally the cherries for this classic French recipe would have to be fresh, so the time of year you could make this was restricted. Now you can use frozen ones if needed. Sit the duck, breast ...

Spoon out the fat from the pan and add the wine, port, juniper and thyme into the ... Strain and reserve in a warmed jug. For the bread sauce, in a small saucepan on a low heat gently heat the ...

The recipe doesn't use stock, demi-glace, or even water, relying on robust red wine to create the deeply flavored braising sauce. The finished dish is a celebration of cozy, comforting French fare ...

Hidden in Porto’s wine district, this new hotel blends luxury with history—offering Port wine tastings, Michelin-starred ...