Trim the duck breasts and make slits in the skin without cutting through to the meat. Season generously with salt and pepper.
Boil salted water and cook pasta according to package directions.
Start cooking the duck on the plancha or in a cold pan on the skin side.
When the fat has browned, it's time to turn the meat over. Total cooking time is about 10 minutes, depending on the size of the duck breast.
For the sauce, brown the shallots in a little oil and deglaze with white wine. Add cream and Parmesan cheese. Pour about 60 ml (1/4 cup) of the pasta cooking water into the sauce, adjust the seasoning and place the cooked pasta directly into the sauce.
Quickly brown the scallops on both sides.
Remove duck and let stand for at least 10 minutes before slicing thinly.
Place the duck, scallops, sprouts and fleur de sel on a pasta base.
Recipe created by @SandraFoodieCreative
Grand winner of MasterChef Quebec
Photo credit: FP Production
