Duck breast is braised in a rich sauce made with ruby port, peppercorns, cream, and shallots. The cooking method results in tender, flavorful meat with a slightly sweet and savory taste. The port wine reduction complements the duck's natural richness, while the peppercorns add a subtle spicy kick. The dish has a silky, luxurious texture from the cream.

The rich, braised duck breast with a sweet port wine sauce pairs well with a full-bodied red wine like Nebbiolo. The wine's high tannins and acidity cut through the dish's richness, while its complex flavors of tar, rose, and truffle complement the savory duck and sweet sauce. Alternatively, a luscious, aromatic white wine like Malvasia can provide a delightful contrast to the dish.