Charcoal-grilled duck in Gyeyang, Incheon: Ganaandeok

Parking and the restaurant atmosphere

Plenty of parking space

When my boyfriend and I visit a restaurant or café, parking is something I really care about. Ganaandeok Gyeyang Branch had plenty of parking, so we could park comfortably. It seemed great for dining out with family or visiting in a group too, since parking would be one less thing to worry about!

The entrance felt very warm and homey, but stepping inside brought a different atmosphere. The exterior was a little modest, while the interior was cleaner and more spacious than I expected.

Even the waiting area was very spacious and clean.

A spacious dining room busy even on the weekend

We visited on a weekend, at a slightly awkward time between meals, but there were still quite a few guests inside. The restaurant was spacious and tidy, so I think it would make such a nice place for a gathering!

A split order of charcoal-grilled duck

That day, we ordered half a duck of plain charcoal-grilled duck and half a duck of spicy marinated charcoal-grilled duck. Your first order has to equal one whole duck. But instead of choosing just one dish, you can mix two dishes in half portions like we did. It was perfect when you want to try several things! Ordering was easy through the kiosk set up at each table.

The side dishes came out neatly too, and if you need more, you can use the self-service bar.

I loaded up on perilla leaves at the self-service bar!

After we ordered and waited a little, they brought charcoal to the table—and put a sweet potato on with it! First, we worked hard on the delicious duck, and after we finished the meat, the nicely cooked sweet potato was dessert. 🤍

Isn't the duck color insane? It looked fresh at a glance.

The mung bean porridge was free, so we ordered it through the kiosk. It was mildly seasoned and tasty.

The clean, savory taste of plain charcoal-grilled duck

We started grilling the plain charcoal-grilled duck.

Maybe because the fire was so good, it cooked quickly. It grilled up beautifully golden, right?

I tried the duck first wrapped in perilla leaves, then on its own without sauce or any other accompaniments. I ate it in several ways, and perhaps because the meat itself was so good, it was delicious even plain. As it cooked over hardwood charcoal, it picked up a subtle smoky aroma, and the duck's own nutty richness came through nicely. It wasn't overly fatty, so it was clean-tasting, while becoming more savory the more I chewed!

Wrapped in perilla leaves, the fragrant leaf added another layer of flavor. But personally, I found the duck's natural taste came through best when I ate it completely plain. I guess good meat is delicious on its own without adding lots of things to it.

Spicy marinated duck and a sweet-potato dessert

Next, we grilled the spicy marinated duck too.

The spicy marinated duck had a different charm from the plain charcoal-grilled duck. Since the seasoning had a gentle kick, it tasted better wrapped in perilla leaves or ssammu (pickled radish wraps). Putting the spicy duck on fragrant perilla leaves was such a good combination. 👍 Both dishes were delicious, but since I personally prefer clean, nutty flavors, the plain charcoal-grilled duck suited my taste better.

We finished with the sweet potato and left absolutely stuffed. 🤍