Back of the House: The Shaved Duck 

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The Shaved Duck in Tower Grove East reopened in late January with a new focus on spice and barbecue.
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Leslie Derrington behind the bar.
Read Ian Froeb's review: "Quack Quack: The Shaved Duck reinvented — and hotter than before."
Preparing the chicken by tightening the skin with hot water.
Read Ian Froeb's review: "Quack Quack: The Shaved Duck reinvented — and hotter than before."
Even in the pouring ran, executive chef Kat Kobylarek must tend to the Shaved Duck smoker.
Read Ian Froeb's review: "Quack Quack: The Shaved Duck reinvented — and hotter than before."
Executive chef Kat Kobylarek making barbecue sauce.
Read Ian Froeb's review: "Quack Quack: The Shaved Duck reinvented — and hotter than before."
Executive chef Kat Kobylarek making barbecue sauce.
Read Ian Froeb's review: "Quack Quack: The Shaved Duck reinvented — and hotter than before."
Executive chef Kat Kobylarek with assistant chef, Gerardo Gonzalez.
Read Ian Froeb's review: "Quack Quack: The Shaved Duck reinvented — and hotter than before."
Server William Smith checking in with chef Kat about some of the food.
Read Ian Froeb's review: "Quack Quack: The Shaved Duck reinvented — and hotter than before."
Another server checking in about that evenings specials.
Read Ian Froeb's review: "Quack Quack: The Shaved Duck reinvented — and hotter than before."
Where the duck fat frites magic happens.
Read Ian Froeb's review: "Quack Quack: The Shaved Duck reinvented — and hotter than before."
Assistant chef Gerardo Gonzalez making the flatbreads.
Read Ian Froeb's review: "Quack Quack: The Shaved Duck reinvented — and hotter than before."
Ally Nisbet and Leslie Derrington in the kitchen.
Read Ian Froeb's review: "Quack Quack: The Shaved Duck reinvented — and hotter than before."
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