Parsnip Purée w/Duck Breast, Radicchio, and Cranberry Relish

This is one of my favorite dishes to make about a week after Thanksgiving when there’s still some cranberry relish and we are all ready for some seriously Christmasy flavors. Feel free to substitute 1 cup (450 ml) of leftover relish if you have it. If you don’t, follow these instructions and know that you can scale up the recipe as needed. This relish keeps for weeks, so don’t be shy. The orange in the parsnip purée will go well with all of the variations that follow, but feel free to leave