First time trying Arroz de Pato — completely converted

I had never tried Arroz de Pato before this visit and I wasn't sure what to expect. The sweet and eggy in pastries taste hit immediately and made sense of the dish in a way descriptions never quite do. bacalhau salt cod is an ingredient I'd not encountered used quite like this before.

The a Lisbon tasca restaurant setting added something to the experience — this kind of food makes sense in that environment. Portugal developed bacalhau salt cod cookery while exploring the Atlantic and has over 365 recipes for it. My server recommended ginjinha cherry liqueur alongside and it was exactly right. I've been telling everyone to try Arroz de Pato. Outstanding first encounter.