Pat the duck dry and carefully remove the tender by pulling it away from the breast. You can fry the tender for a little treat or reserve it for another use.

Using a sharp knife, carefully cut slits on a bias across the duck’s skin, about ¼-inch apart. Be careful not to cut into the breast meat.

Season the duck with 1 teaspoon kosher salt and ½ teaspoon black pepper.

Place the potatoes and parsnips in a large pot and cover with water. Add 2 tablespoons of kosher salt. Bring to a boil. Cook for 20 minutes until the potatoes and parsnips are fork-tender. Drain and return to the pot. Let stand for 5 minutes.

Turn the heat on the pot to low. Add the mascarpone, whole milk, and vanilla paste. Use an immersion blender to blend until just smooth, adding more milk if needed, until the purée reaches your desired consistency. Be careful not to overwork the potatoes. Add 2 teaspoons of kosher salt and stir to combine. Taste and add more salt if desired. Keep warm.

Place a skillet on the stove. Add the duck, skin-side down, and turn the heat on the skillet to medium. Cook over moderate heat for about 15 minutes until the fat renders and the skin becomes crispy.

Flip the duck and continue cooking until the breast reaches your desired internal temperature. I recommend 140ºF for medium temperature. If you prefer well-done, cook the duck until it reaches 155ºF. Adjust the heat as needed between medium and medium-low to prevent the duck from cooking too quickly on the bottom.

Transfer the duck to a cutting board and tent loosely with foil for 10 minutes.

Drain the duck fat into a heat-proof glass through a sieve. Discard any solids or blackened bits from the skillet. Wipe out the skillet.

Add 1 tablespoon of the strained duck fat back to the skillet and turn the heat to medium. Add the shallot and garlic and sauté for 3 minutes, stirring often to prevent the garlic from burning.

Add the flour and stir to coat. Cook for 1 minute.

Add the red wine and whisk until a thick slurry forms. Add the beef stock and bring to a boil. Whisk until smooth. Reduce the heat to low and simmer for 5 to 7 minutes until reduced. Taste and add salt and pepper. Transfer to a gravy boat.