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.