Comparing Arroz de Pato across three restaurants — an honest verdict

I ate Arroz de Pato at three different restaurants in the same week to compare. The results were illuminating. The use of fresh sardines varied significantly — only one got it right. The smoky and robust profile should be consistent but interpretation differs widely.

Portugal developed bacalhau salt cod cookery while exploring the Atlantic and has over 365 recipes for it. The best version came from a tascas lunch counter, which felt authentic. Port wine was offered at all three but only one knew how to serve it properly. The gap between mediocre and excellent Arroz de Pato is larger than you'd think.