1 quart duck stock or chicken stock

a few dried mushrooms, shiitakes

brown rice wine vinegar, or aged

stems of shiitakes, roasted

1 cup shiitakes, stems removed and caps sliced

6 heads of baby bok choy, halved and rinsed

5 oz. dried udon noodles,

2 duck breasts

2 duck eggs, separated and yolks set aside

a splash of soy sauce

2 green onions

Salt and pepper

Combine the first four ingredients in a stock pot. Bring to a boil, lower the heat to a simmer and reduce by half. Strain the broth and season.

Bring a pot of salted water to a boil, add udon and cook until toothsome, divide the noodles into two bowls with shiitakes and bok choy. Pour the hot broth over the noodles and vegetables.

Score the fatty skin of the duck and season both sides. Place the breasts, skin side down, in a heated skillet.

Render about 5 minutes on low heat. Turn them over, flesh side down, cook until caramelised.

Flip back over, skin side down. Remove from heat and rest for five to seven minutes. Slice and place on the noodles.

Top each dish with a yolk, splash of soy sauce and freshly sliced green onions.

2 ½ cup white wine, Riesling or Gewürztraminer, reserving a splash or two

1 lemon, juiced

2 cups water

½ cup sugar, reserving a sprinkle

1 knob ginger root, peeled and sliced

1 stalk of lemongrass, bruised

1 cinnamon stick

2 whole star anise pods

2 bosc pears, peeled and cored from the bottom leaving the stem

2 or 3 oz. duck skin

3 clementines, 2 juiced and zested; 1 segmented for for garnish

1 cup heavy cream, reduced by half

3 duck eggs, separated

Bring the first eight ingredients, only half of the sugar, to a boil and reduce heat to a simmer.

Carefully add the pears and cook until tender. Remove pears from poaching liquid and cool. Reduce liquid to a syrup viscosity.

Season the duck skin with salt and sugar. Render in a skillet until golden and crispy. Place on a paper towel to drain and set aside. Combine the zest, juice and heavy cream in a small sauce pan. On low heat reduce until thick.

Meanwhile, combine yolks, a splash or two white wine and place on a double boiler while whisking vigorously until ribbons appear. Slowly whisk in cream. Place pears on a plate sauce with zabaglione and the reduced poaching liquid, garnish with crispy duck skin.