It was a super slow cooked duck carcass (offal removed) with the neck, wings and a bit of legs, lots of onion (some of it charred), a bit of carrot a tiny bit of celeriac and parsnip and let it simmer as long as possible (two days this time). Finished with white miso shoyu and wakame. (Some ofthe ingredients are definitely not what you would normally put in a ramen broth)