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Thanksgiving and beyond: Yotam Ottolenghi’s recipes for roast spiced duck and stuffing biscuits

Kick off the festive celebrations with this cranberry-glazed spatchcocked duck with bricks of cheesy onion stuffingThe older I get, the more I find myself leaning into tradition. There’s just something so comforting about a list of ingredients that stays pretty much the same year in, year out – save, of course, for the odd variation depending on the occasion – and that applies to Thanksgiving as much as it does to Christmas. That’s not to say we need to cook the same thing every year – far from it. I prefer to look at it as playing within certain fixed parameters, which not only feels safe and cosy, but also guarantees deliciousness. All reasons to give thanks, for sure. Continue reading...

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