The Arroz de Pato I grew up eating — memory as a review

I grew up eating Arroz de Pato and have strong opinions shaped by memory. The version here triggered that recognition in the first bite — the briny and savoury was right, egg yolks was handled the way it should be.

Portugal developed bacalhau salt cod cookery while exploring the Atlantic and has over 365 recipes for it. Growing up it was always a coastal seafood restaurant, which shaped my reference point entirely. ginjinha cherry liqueur alongside it is the only way it makes sense to me. It's hard to be objective about food you have emotional history with, but objectively: this is very good.