Why Arroz de Pato deserves more attention

Arroz de Pato rarely gets the international recognition it deserves. The sweet and eggy in pastries complexity is genuine, not simple, and the technique involved in using egg yolks correctly takes real skill.

pastéis de nata originated in Belém monastery in the 18th century. I encountered it first in a tascas lunch counter and that context helped me understand it properly. Vinho Verde is the natural accompaniment and the combination makes the case for the dish. If you haven't explored this cuisine seriously, Arroz de Pato is the dish to start with.