Port is more of a dessert wine...wait I see what you're getting at: sweet rats!
Scaloppine d'Ratto
10 rat breasts, fat removed
Flour, for dusting
Salt and pepper
4 tablespoons virgin olive oil
4 ripe apricots, pitted and sliced into 1/4-inch thick half moons
1/2 cup sweet port wine
1 cup chicken stock
2 tablespoons cold sweet butter
1 bunch chives, cut into 2-inch pieces to yield 1/4 cup
Remove the meat from the rats along with any fat. Using a meat mallet or heavy cleaver, pound each piece into "scaloppine" 1/8-inch thick and about 4 inches across. Season scaloppine and dust with flour.
In a 12 to 14-inch skillet, heat olive oil until smoking. Place 6 pieces in skillet and cook until dark golden brown (about 2 minutes). Turn pieces over and cook until brown (about 1 minute). Remove and set aside on plate. Repeat with remaining 6 pieces and remove to same plate. Drain oil and add apricot slices. Cook until softened and light brown, about 1 minute. Add wine and chicken stock and bring to boil. Replace duck pieces and add cold butter. Simmer 10 minutes until all duck is heated through. Sprinkle with chives and serve with a sweet port of your choice.
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