Bacon Waffles: Preheat a waffle iron; grease with bacon fat. 
Whisk the flour,3/4C 							
Brown sugar, baking powder, baking soda, and salt together in a large bowl. Beat the eggs, buttermilk, vegetable oil, and vanilla together in a separate bowl
Fold the wet mixture into the flour mixture. 
Add the bacon(14-16 pieces) and stir, being careful to not over mix. 
Ladle 1/3 C of the batter into the preheated waffle iron and cook until desired texture.								
Bacon Bourbon Butter: 
Heat Skillet to medium high and cook bacon until crispy. 
With a slotted spoon, transfer bacon onto a paper towel. 
Reserve 1 teaspoon of the bacon fat.					
Combine bacon, reserved bacon fat, bacon infused bourbon, maple syrup and sugar. 								
With a fork, mix well and transfer to a bowl or wrap tightly in parchment paper. 
Chill until cold.        								
Bacon Infused Bourbon: 
Cook a pound of a bacon and reserve the rendered fat. 
Add the hot fat to a jar and fill with bourbon. 
Seal and allow to stand until it reaches room temp. 
Place the jar in the freezer for 24 hours. 
The fat will solidify but the bourbon will remain in a liquid state. 
Open the jar and pour off the bourbon, straining through a coffee filter or cheesecloth to remove any loose fat particles.  								
Duck Cracklings: 
Heat the bacon fat in a skillet on Med High. 
Add the duck skin and fat and cook until desired crispiness. 								
Salt if needed.       								
Candied Bourbon Bacon:  
Preheat Oven to 375 degrees. 
Prepare a baking sheet with cooking grate. 
Arrange the bacon on the prepared grate on top of baking sheet, brush with bourbon and sprinkle with brown sugar, the more used the sweeter the bacon. Bake in the preheated oven until the bacon is crispy and the brown sugar is caramelized, 15-20 min. 
Immediately remove the bacon to a cutting board; cut into small pieces and set aside.  								

Bacon Fat Seared Duck Confit: 
In a skillet heat the bacon fat over medium high heat. 
Add the duck confit and brown on all sides. 
Transfer to a cutting board and when cool enough, shred into bit sized pieces. 
Lightly salt and pepper to taste   								
Bacon Whipped Cream: 
Beat cream in a large mixing bowl, using a mixer on high speed, until stiff peaks form.
Beat in additional 2 Tbsp sugar, 2Tbsp maple syrup, 1tsp vanilla and bacon until well combined.     								
Butternut & Bacon Syrup: 
Heat a large skillet over medium heat and add the chopped bacon. 
Once the fat is rendered and the bacon starts to crisp, add in the butternut squash and stir.  
Cover the skillet, reduce the heat to medium-low and cook until the squash is fork tender and begins to caramelize, about 10 minutes. 
Stir once or twice in between-you do not want the squash to become mushy. Add in the syrup and bring the mixture to a boil.  
Once boiling, turn off the heat and cover the syrup until ready to use.								
Egg: 
Heat skillet with 1-2 Tbsp of bacon fat. 
Add egg and cook until ready as sunny side up or over easy. 
Remove promptly to ensure yolk remains creamy. 
Assemble dish immediately								
Assembly:  
Lay 1-2 Waffles down
Top with Egg
Highlight with Bacon Seared Shredded Duck Confit			
Top with Duck Cracklings, Garnish with Chives and candied Bacon		
Drizzle Maple Syrup Mixture over the top or around the sides of the waffles
One dollop of Bacon Whipped Cream on the side
One Scoop of the Bacon Bourbon Butter on side				
Dust Bacon whipped cream with edible glitter and a few granules of Bourbon Smoked Sugar