In a frying pan, reduce the cream over a medium heat until it thickens. Chop the PONTHIER cooked chestnuts into quarters and the duck slices into thin strips, then add them to the cream. Turn off the heat. Season and put to one side. Wash the herbs. Finely chop the parsley and chervil. Slice the chives into 1cm lengths then mix the three together. Using a peeler, make the Mimolette shavings. Put to one side. Bring the water to the boil and add the rock salt. Add the penne and cook them according to the instructions on the packet. Drain the pasta then mix with the sauce.