HOW TO PREPARE 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. STORAGE Your orange-roasted veal will keep in a firmly sealed
container in the refrigerator for a couple of days or can be frozen if you’ve used fresh ingredients. If you don't have any brandy, you can also simmer the orange sauce with
some cognac or another aromatic liqueur of your choice.