Dice and sauté the slab bacon and drain on a paper towel.  
Whisk ½ and ½, milk, butter eggs, bourbon, vanilla, cinnamon, salt, nutmeg, and brown sugar together.  
Remove crust from the brioche and cut into cubes.  
Roughly chop pecans.  
Add everything together and set aside.  
Fry brown sugar bacon till crisp, drain on paper towel, then chop roughly.  Grease a large casserole dish with butter and pour bread pudding mixture inside.  
Top with crisp bacon.  
Dust top with a little more brown sugar.  
Bake 40-45 min in 350 degree oven.  Let rest 10 minutes.		Remove skin from duck and cut into thin strips.  
Dust with “gunpowder” spice. 
Bring oil to 400 degrees and fry skin till crispy. 
Remove to a paper towel, toss with salt and set	aside.  
Slice 2 duck breasts into 12 slices each.  
Chop the rest very fine.  
Salt and pepper duck slices and sear in the olive oil and butter 2 per side.  
Sauté the slices of duck in butter about 3 minutes.  
In a saucepan, bring 1 cup sugar and 1/4 cup water to 350 degrees.  
Drag the slices of duck through the mixture and lay on a greased cookie sheet.  
Pour the chopped duck into the sugar/water mixture and stir to coat.  
Then pour into a sieve that's set over a bowl. 
Pour the candied duck out onto a greased cookie sheet to harden.	
Mix heavy cream, whole milk, sugar, vanilla, and Grand Marnier together and put in ice cream sphere.  
Add ice and rock salt.  Shake 10 minutes.  
Scrape sides and add the chopped candied duck.  
Add new rock salt and ice, shake 10 minutes.  
Scrape down.  
Repeat every 10 minutes till ice cream is hard.  
Keep cold.								
Whisk all ingredients for crème anglaise together in a saucepan till smooth.  
Place saucepan over medium heat and cook till slightly thickened and 180 degrees, stirring constantly.  
Pour through strainer and cool slightly in an ice bath.			With a cookie cutter, cut 12 circles of bread pudding.  
To serve, pour a spoonful of crème anglaise in the bottom of a dish.	
Top with bread pudding, a scoop of duck ice cream, and some duck skin cracklings. 
Garnish with 1 or 2 slices of candied duck, some chopped brown sugar bacon and a little pink bacon sugar.