A Medallion Masterclass: Using Your Terrine Mold

The Medallion Terrine is a versatile kitchen tool that can be used to create a variety of moulded dishes, including pâtés, terrines, and custards. Made from high-fired Burgundy clay, it is both durable and functional, with a weighted press to help shape your ingredients. The lid acts as a press during cooking, moulding the ingredients into a medallion shape, and also helps to collect fat. The Medallion Terrine is a great way to create impressive dishes with minimal effort and can be used for a range of sweet and savoury meals.

How to make your own foie gras

To make your own foie gras, you will need a medallion-style foie gras terrine dish. This is a simple way to make savoury homemade foie gras in attractive medallion slices. The dish has a system for pressing and recovering the fat, which is designed for a superior quality 500g of foie gras.

First, preheat your oven to 200 degrees Fahrenheit. Clean and devein a 1.5-pound whole raw Grade A duck or goose foie gras and let it come to room temperature. Season the liver generously all over with salt and pepper. Place the large lobe, smooth side down, in a porcelain terrine mold about the same size as the foie gras. Pour a little Sauternes or Jurancon wine over it. Add the small broken pieces of liver, a little more wine, and finally, the smaller lobe, smooth side up, and the rest of the wine. Cover the terrine with its lid or, if cooking at a low temperature, use microwavable plastic wrap.

Place a folded kitchen towel or six paper towels in the bottom of a pan large enough to hold the terrine and set the terrine on top. Fill the pan halfway up the sides of the terrine with hot (not boiling) water, transfer to the oven, and cook until the internal temperature measures 120 degrees Fahrenheit on an instant-read thermometer, about 1 hour, depending on the thickness of the terrine or mold.

Remove the terrine from the water bath and place it in a deep dish. Invert the lid to exert light pressure on the liver; this will force the rendered fat to the surface. If the terrine does not have a lid, cut a piece of cardboard slightly smaller than the mold and wrap it in several layers of plastic wrap. Place the inverted lid or cardboard on the liver and weigh it down with a full bottle of Armagnac or two 1-pound cans for 20 minutes at room temperature. Then, remove the weights and cover the terrine with the fat that was forced out.

When the foie gras is entirely covered by its fat, wrap the terrine tightly and refrigerate for at least 3 days before serving. To serve, unmould by dipping the terrine briefly in hot water, then use a hot knife to cut it into serving slices.

How to serve medallion terrine

Medallion terrines are versatile and can be used for a variety of moulded dishes, including pâté, custard, and, of course, terrine. Here are some tips on how to serve medallion terrine:

Preparation

Before serving your medallion terrine, it is important to allow it to cool completely. Medallion terrines are typically used to create loaf-shaped layers of meat or fish, which can sometimes include vegetables. The ingredients are carefully layered, with each layer offering a different taste and texture.

Slicing

Once your terrine is ready, you can choose to serve it in two ways. The first option is to slice it into thick slices. This method allows for easier serving and portion control. The slices can then be plated and served with accompaniments.

Presentation

If you choose to slice your medallion terrine, arrange the slices on a platter or individual plates. You can accompany the slices with gherkins, cornichons, chutney, relish, crusty bread, and butter. This way, your guests can create their own bites by spreading the terrine on the bread and adding their desired condiments.

Alternatively, you can serve the terrine directly in its cooking pot. This option provides a rustic and authentic presentation. Place the entire terrine on the table and provide a knife for your guests to serve themselves. They can cut or scoop the desired amount onto their plates or bread.

Accompaniments

Whether you serve sliced or whole medallion terrine, the right accompaniments are essential. As mentioned, gherkins, cornichons, chutney, relish, crusty bread, and butter are all excellent choices. You can also offer a variety of salads, pickles, and additional bread on the side. These accompaniments complement the rich and flavourful terrine, creating a well-rounded and satisfying dish.

Storage

If you have any leftover medallion terrine, proper storage is crucial. Cover the terrine and keep it refrigerated. It can last for several days in the refrigerator, and you can serve it directly from the fridge, as it is typically served cold.

How to press and collect fat

The process of pressing and collecting fat using a terrine medallion is straightforward. Here is a step-by-step guide:

• Prepare the Foie Gras: Start by sourcing high-quality duck or goose liver, ensuring it weighs no more than 500 grams. This is crucial, as the medallion terrine is specifically designed for this amount and type of meat.
• Use the Lid as a Press: Place the liver inside the terrine and secure it with the lid. During the cooking process, the lid acts as a press, applying gentle pressure to the foie gras.
• Collect the Fat: As the foie gras cooks, the melting fat will naturally fall and collect in a designated area within the terrine. This ingenious system ensures that the fat is safely collected without creating a mess.
• Mould the Medallion Shape: After cooking, as the foie gras matures, the lid helps mould it into the desired medallion shape. This gives the dish its distinctive and elegant appearance.
• Chill and Serve: To achieve the perfect medallion shape, it is recommended to place the terrine in the refrigerator for about 12 hours. For optimal taste and texture, allow the foie gras to mature for a few days before serving.
• Presentation: The terrine's attractive design and bright colours make it perfect for serving directly on the table. This way, you can ensure your foie gras remains cool and fresh for your guests.

By following these steps, you can effectively press and collect fat using the terrine medallion, resulting in beautifully shaped and delicious foie gras medallions.

How to use medallion terrine for pâté

A medallion terrine is a cooking vessel that is used to make pâté, among other moulded dishes. It is a cylindrical, lidded dish made from ceramic. Medallion terrines are designed to press and mould the pâté into shape while collecting the fat.

To use a medallion terrine for pâté, start by preparing your chosen pâté recipe. Medallion terrines are specifically designed for high-quality duck or goose liver (foie gras), but other pâté recipes can also be used.

Once your pâté mixture is ready, place it into the medallion terrine and use the weighted lid to press it into shape. The lid will also help to collect the fat, which will fall into a designated area.

After your pâté has been cooked and cooled, you can serve it directly in the medallion terrine or turn it out and serve in slices. If serving slices, accompany with gherkins, cornichons, chutney, relish, crusty bread, and butter.

How to use medallion terrine for custard

Medallion terrines are versatile cookware that can be used for various dishes, including custard. Here's a step-by-step guide on how to use a medallion terrine specifically for custard:

Preparing the Custard Mixture

Before using your medallion terrine, you'll need to prepare the custard mixture. Custard is a combination of milk, butter, vanilla, eggs, sugar, and cornstarch. Gather and measure your ingredients. Place the milk, vanilla extract, and butter in a saucepan and cook over medium heat, stirring occasionally, until the mixture simmers. Be careful not to let it come to a full boil. In a separate bowl, whisk together the eggs, sugar, and cornstarch until the sugar dissolves and the mixture is well combined.

Combining the Mixture in the Medallion Terrine

Now it's time to use your medallion terrine. Place the medallion terrine dish on a stable, heat-proof surface. Over low heat, slowly pour the egg mixture into the saucepan with the milk mixture, whisking constantly. This step is crucial to creating a smooth custard. Keep whisking the mixture as you pour to prevent the eggs from scrambling and ensure a creamy texture.

Cooking the Custard in the Medallion Terrine

Continue cooking the custard mixture in the medallion terrine over low heat. Medallion terrines are typically oven-safe, so you can place the entire dish in the oven to finish cooking. Stir the custard occasionally to prevent it from sticking to the sides of the terrine and promote even cooking. Cook the custard until it thickens to your desired consistency. A good test is to coat the back of a spoon with the custard; if it forms a thick layer, it's ready.

Serving and Storing the Custard

Once your custard is cooked, you can serve it warm immediately or transfer it to a large bowl to cool. If serving warm, consider topping it with cinnamon-sugar or fresh fruits like strawberries and blueberries for added flavour. Medallion terrines often have attractive shapes and colours, so you can also serve the custard directly in the terrine to impress your guests. If you have leftovers, let the custard cool completely, then transfer it to an airtight container. Properly stored, custard will keep in the refrigerator for up to three days.

Using a medallion terrine for custard allows you to create a delicious, evenly cooked dessert with a beautiful presentation. Remember to follow the specific care instructions for your medallion terrine, as they are made from different materials and may have varying temperature tolerances. Enjoy experimenting with this versatile cookware!

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