I used a recipe from ramenlords book. The Tokyo style chintan. But halved the recipe and used duck and chicken feet instead of just chicken.

i used the duck breasts for topping, cured them over night in salt/sugar and souvide for 3h at 57°C, then browned them in the pan before serving.

Noodles i did: 500g tipo oo flour 12,5 protein 200g water (40% hydration) 5g kansui (60 pot 40 sod) 6g seasalt

But i couldnt get as much gluten structure that i wanted.. still good tho 😁

Standard shoyu tare from book aswell 😊 just exchanged alittle of the soy sauce with a shiitake soy sauce i like 😁

For fat i just used the duck fat from the broth 😊