Oca muta in porchetta (Muscovy duck in porchetta) To remove any remaining pin feathers, use a blow torch and then wash the duck thoroughly before patting dry with kitchen paper. Then divide the duck into eight to ten pieces of equal weight. Prepare a mixture with the pork fat, a sprig of rosemary, the wild fennel, sage, 2 tablespoons of oil, 2 tablespoons of vinegar, salt and pepper. Rub the mixture generously all over the duck and then leave to rest, to allow the flavours to develop for a couple of hours. Pre-heat the oven to 180°C and cook the duck for about an hour, adding a dash of water if it becomes too dry.