Baenamugol Orijip Yangjae Bonjeom 배나무골 오리집 양재본점

Pickled green tomatoes, cured like Korean jangajji until crunchy and sweet-sour, cut the richness of the duck dishes in Yangjae. The course moves from boiled and smoked duck to Seoul Duck, a Peking-style dish wrapped in thin pancakes with vegetables, then on through fried eggplant, fried octopus and chili shrimp before ending with stone-pot rice. Seating is by reservation, weekend tables are best booked a week ahead, and the parking lot is large. The restaurant is on Korea's list of Hundred-Year Shops, sits below street level, and has private rooms for business or family meals.