Donggang Ori 동강오리

Whole garlic cloves roll around the grill with the duck, browning outside and turning soft within. The house dish since 1984 is tongmaneul ori jumulleok, domestic duck tossed in a house-made marinade that is not heavily salted. The duck fat left on the grill cooks potatoes and water parsley alongside. A half duck feeds two, and extra mushrooms soak up the duck fat. Wrap it in lettuce and other leafy greens, chamnamul or water parsley. Afterward, ori-tang, a red duck soup with wings and bones, comes with fluffy rice from an iron pot. Grilled deodeok root is a separate side, and plum tea and sujeonggwa (cinnamon punch) wait by the entrance.