Cantonese roast duck — it’s not yet as popular as Peking duck in Seoul. Unlike the kind the Seoulites are more used to, which has a crispy skin and meat with a chewy texture due to the air-drying process, the Cantonese style offers particularly juicy meat as it’s cooked when it’s still moist, covered in multiple coats of Cantonese barbecue sauce. One of the places you can try this Cantonese delicacy is Limgagi Limgagi located in Hongdae (Seogyo-dong).
A whole roast duck here is priced at 43,000 won (half portion is 23,000 won). The portion is enough to be shared by 3 to 4 people. Cut in small pieces (as a Cantonese roast duck is usually served), the meat isn’t very oily yet extremely tender. Savory, sweet and medicinal flavors created with soy sauce, Shaoxing wine, garlic and ginger and five-spices are quite intense and mouth-watering. The skin is not as crispy as what you get on a Peking duck, but while tasting the meat, you probably won’t be missing anything — with the skin still attached to the meat, the textures are just satisfying and comforting. Another great thing with Cantonese roast duck — you get plum sauce with your meat. If you’re not into sweet sauces, you can go with Limgagi’s own savory sauce which is made with the juice from the duck. If you want some carbs to pair with your duck, there are rolled dumplings (vegetables, shrimp and pork) and noodles (duck noodle soup and spicy Sichuan noodles).