Back of the House: The Shaved Duck

The Shaved Duck in Tower Grove East reopened in late January with a new focus on spice and barbecue.
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A look inside the kitchen...Read Ian Froeb's review: "Quack Quack: The Shaved Duck reinvented — and hotter than before."
By Jennifer Silverberg
A look inside the kitchen...
Read Ian Froeb's review: "Quack Quack: The Shaved Duck reinvented — and hotter than before."
The front bar. Read Ian Froeb's review: "Quack Quack: The Shaved Duck reinvented — and hotter than before."
By Jennifer Silverberg
The front bar. Read Ian Froeb's review: "Quack Quack: The Shaved Duck reinvented — and hotter than before."
Leslie Derrington behind the bar. Read Ian Froeb's review: "Quack Quack: The Shaved Duck reinvented — and hotter than before."
By Jennifer Silverberg
Leslie Derrington behind the bar.
Read Ian Froeb's review: "Quack Quack: The Shaved Duck reinvented — and hotter than before."
Cleaning the birds. Read Ian Froeb's review: "Quack Quack: The Shaved Duck reinvented — and hotter than before."
By Jennifer Silverberg
Cleaning the birds.
Read Ian Froeb's review: "Quack Quack: The Shaved Duck reinvented — and hotter than before."
Preparing the birds. Read Ian Froeb's review: "Quack Quack: The Shaved Duck reinvented — and hotter than before."
By Jennifer Silverberg
Preparing the birds.
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."
By Jennifer Silverberg
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."
Roasting garlic. Read Ian Froeb's review: "Quack Quack: The Shaved Duck reinvented — and hotter than before."
By Jennifer Silverberg
Roasting garlic.
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."
By Jennifer Silverberg
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."
By Jennifer Silverberg
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."
By Jennifer Silverberg
Executive chef Kat Kobylarek making barbecue sauce.
Read Ian Froeb's review: "Quack Quack: The Shaved Duck reinvented — and hotter than before."

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