Orange-roasted veal

To make the orange-roasted veal, first peel the orange 1 and slice into rounds 2. Peel and slice the onion 3. Next, tie the meat as shown in our practical guide to tying a roast.

Pour the butter and a drizzle of oil 4 into a fairly large pan. Add the onion and brown over very low heat 5. Increase the flame and place the roast on top 6.

Brown the meat over high heat on both sides 7. Transfer the meat 8 and onions 9 to a baking dish.

Lay the peeled orange slices on top 10. Cook in a conventional oven preheated to 340°F (170°C), taking care to monitor the cooking with a probe inserted into the center of the meat, and cook until it reaches a temperature of 140°F (60°C) (this will take around 40-45 minutes). Baste the meat with the juices from time to time as it cooks 11. Remove the meat from the oven 12.

Transfer to a sheet of aluminum foil lined with parchment paper. Wrap the meat in the parchment paper and aluminum foil 13 and leave to rest just while you prepare the gravy to serve with the roast. Transfer the cooked onions and oranges, along with the roast, to a pan and add the orange 14 juice, brandy, and white wine 15.

and white wine 16. Add salt, and cook, allowing the alcohol to evaporate completely. In a separate small bowl, dilute the two teaspoons of cornstarch 17 with a teaspoon of water and mix 18.

Add this mixture to the gravy 19 and reduce as required 20. Blend the gravy using an immersion blender 21 and keep warm in a small saucepan.

Slice an orange 22, then remove the string from around the meat 23 and carve it 24.

Pour a layer of gravy onto the bottom of a serving dish, then lay the slices of meat on top 25, followed by the sliced orange, and salt to taste with the fleur de sel 26. Drizzle the gravy over the top and serve the orange-roasted veal piping hot 27.