Home cooking attempt — Arroz de Pato from scratch

I spent an afternoon making Arroz de Pato from scratch following a traditional recipe. Getting egg yolks right was the main challenge — it's not as straightforward as it looks. The briny and savoury result was rewarding once I got it right.

pastéis de nata originated in Belém monastery in the 18th century. I served it with Sagres beer as the recipe suggested and the pairing made sense. It took longer than I expected but the outcome was genuinely satisfying. Making Arroz de Pato yourself gives you a new appreciation for what goes into it at a restaurant.