Veal breast, ginger and orange

1. Wash the ginger well, grate it. Grate a little orange zest. Rub the whole veal with the ginger puree and some of the orange zest. Season with salt. Place the veal on a baking dish and place in the oven for 3 hours at 150°C (th. 5 ).

2. Cut 1/2 of the orange into segments: peel the orange quickly using a very sharp knife, remove the flesh from the skin. Deglaze the cooking juices with the other half of the orange.

3. Pour a few drops of juice onto the plate and place the meat. Decorate with a few orange segments. Serve with a saffron mashed potatoes.

Photo credit : Sucré Salé