Clean the duck and keep the liver to one side. Bone the duck and chop the meat into small dices of approx. 1 cm. In an oven dish, brown the bones and skin with an onion, a stick of celery, two garlic slices, half the bacon, some chopped rosemary and sage. After browning them well, add half the flour and put it in the oven to toast. Pour in half the wine and the port, evaporate stirring all the time. cover with two litres of water and boil until it is reduced to one half. Lightly flour the diced duck meat and roast it in a pan with a drop of oil and the butter. Dash with the port. In another pan, prepare the cooking sauce with the remaining herbs. Add the duck meat to the cooking sauce, stir and add the rest of the white wine. Leave to evaporate and then add the sauce which was made from the bones, after filtering it and adding salt and pepper as required. Wash the pore mushrooms, slice them and toss them in the pan with oil, garlic and parsley. Gently boil the pasta until it is half cooked, then add the pore mushrooms. When the pasta is finally cooked, add the sauce and serve with a sprinkling of grated Parmesan cheese.