A classic dish given a spring twist by using this wonderful cabbage.
Preheat the oven to 180'C.
Wash and trim the the cabbage removing the hard center core. Thinly slice the french stick and drizzle with a little of the rapeseed oil, season with a pinch of salt and a turn of pepper and bake in the oven for 10 minutes or until golden and crispy.
Place a saucepan of water on a high heat, when boiling put the duck eggs on to boil for 6 minutes, drain and place into cold water to prevent over cooking.
Fry the bacon cubes off in a frying pan until crisp.
Grate half of the Parmesan.
Put the egg yolk into a bowl and add the mustard. Whisk together and slowly add the oil until the mixture thickens to a mayonnaise. Peel and chop the garlic and make into a paste using the celery salt and half of the anchovies. Add this paste along with the grated parmesan, vinegar, salt and pepper to the mayonnaise and mix well to make a dressing.
For the chicken:
Shred the chicken breast using a sharp knife.
Dress the cavolo nero leaves with half of the sauce and place in a bowl, cut the duck eggs into quarters and place on top, add the croutes, remaining anchovies, bacon lardons, shredded chicken and top with the remaining sauce. Shave the remaining parmesan over the top and serve.
«This dish works well topped with many things including red mullet fillets, or more classicaly with chicken.»