for 2 people

Chutney

100 g	rhubarb, cut into approx. 2 cm pieces
1	shallot, finely chopped
2 tbsp	sugar
2 tbsp	white balsamic vinegar
2 pinch	salt
a little	pepper

Colomba

2 tbsp	butter
4 slice	Fine Food Colomba limone e mandorle (approx. 150 g)
100 g	Fine Food Sauternes Duck Terrine
2 sprig	thyme, leaves torn off

How it's done

Chutney

Place the rhubarb in a pan along with all the other ingredients up to and including the pepper, mix, bring to the boil while stirring. Reduce the heat, cover and simmer for approx. 8 mins., leave to cool.

Colomba

Heat the butter in a non-stick frying pan. Add the Colomba one slice at a time, fry for approx. 1 min. on each side. Spread the duck terrine onto the Colomba, top with chutney. Sprinkle with thyme.

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