4 quarts Bacon-duck Miso
6 soft cooked eggs
2 lbs duck “noodles”
1 cup rendered duck skin craacklins
1 bunch scallions
2 pea sprouts
¼ cup black sesame seeds
2 lbs braised Wright Brand Bacon
2 lbs binchotan coals
2 oz micro marigolds

Build, slice bacon and grill over binchotan coals, cook eggs for 6 minutes covered over coals. Place “noodles” in a pile centered in a bowl. Add broth, peel eggs and cut in half lengthwise then place in soup. Top with scallions, pea sprouts, sesame and marigolds. Serve cracklins in ramen spoon on the side with chopsticks.

Bacon-Duck Miso = 4lbs Hickory smoked slab bacon, 14 cups water, 2 ea whole pieces Kombu, 2 cups bonito flakes, 1 ¼ C whit Miso, 1 each duck carcass. Place all ingredients in pressure cooker and bring to a 15 psi's. Cook for 20 minutes and remove bacon and strain miso broth.

Duck “noodles” = 4 each - 8oz skin on duck breasts cleaned, 1 cup heavy cream, 40 grams transglutaminase RM
Remove skins and chop to 1in x 1in and reserve. Add all ingredients except skin to food processor and blend well for 2 minutes. Remove and push through tamis. Place in piping bag with desired size and pipe into seasoned simmering water for 20 seconds and remove.