# Duck Confit, Lemon Chicken Sausage, Spring Onions, Sweet Potato Fries & Broccolini > Rich duck confit and lemony chicken sausage share the plate with sweet, softened spring onions and a colorful pile of roasted sweet potato fries. Broccolini finished with Forager’s Vinaigrette brings the acidity and savory depth that keep this early-spring supper balanced. - URL: https://www.chezjk.com/recipes/duck-confit-with-lemon-chicken-sausage-roasted-sweet-potato-fries-broccolini-wit - Author: Jonathan Katzman - Cooked and photographed: 2024-03-03 - Recipe updated: 2026-10-23 - Serves: 4 servings ![Duck Confit, Lemon Chicken Sausage, Spring Onions, Sweet Potato Fries & Broccolini](https://www.chezjk.com/api/images?path=9e5d6860-dd86-455e-b57b-e352c363fc57%2Fee34538490cad36b.jpg) ## Oven-Crisped Duck Confit Gentle reheating warms the tender meat before a hotter finish renders and browns the skin. ### Ingredients - 4 fully cooked duck confit legs, thawed if frozen ### Instructions 1. Heat the oven to 325°F. Gently scrape excess packing fat from the duck, leaving a thin coating on the skin. 2. Place skin-side up on a rack over a shallow roasting pan. Heat for 25–35 minutes, until hot throughout and the thickest part reaches 165°F without touching bone. 3. Remove the duck while the oven heats to 425°F. Return it to the upper third of the oven for 8–12 minutes, until the skin is browned and crisp. If necessary, broil briefly, watching constantly. 4. Rest uncovered for 5 minutes before serving; covering traps steam and softens the skin. ### Notes - Prepared confit makes this a practical homecoming dinner. Reserve clean packing fat for another roast, following the package’s storage guidance. - Confit is already salted; taste before adding any seasoning. ## Lemon Chicken Sausage A gentle poach keeps lean chicken sausage juicy, while a short sear adds a little color without toughening the casing. ### Ingredients - 12–16 oz raw lemon chicken sausages - 2 tsp ghee - as needed water for poaching ### Instructions 1. Arrange the sausages in a snug saucepan and add water to cover. Heat gently until the water is barely simmering, then reduce the heat to keep it below a rolling boil. 2. Poach for approximately 12–18 minutes, depending on thickness, until the center reaches 165°F. Remove and pat dry. 3. Heat the ghee in a skillet over medium heat. Add the sausages and turn for 3–5 minutes, just until lightly golden in places. 4. Rest for 3 minutes, then cut into thick, approximately 1-inch rounds. ### Notes - If using fully cooked sausages, skip the raw-sausage poach and reheat according to the package before lightly browning. - Choose sausage with lemon and herbs rather than a sweet or heavily smoked variety. ## Roasted Spring Onions Roasting sweetens the bulbs and softens the greens into a savory bed for the lemon chicken sausage. ### Ingredients - 8 small spring onions, white or red - 1 tbsp olive oil - 1/4 tsp kosher salt - to taste freshly ground black pepper ### Instructions 1. Trim the roots and any damaged leaf tips. Halve the onions lengthwise through the bulbs, keeping the layers attached. Wash away any trapped grit and dry well. 2. Toss with olive oil, salt, and pepper. Arrange cut-side down on a sheet pan, with the greens tucked close to the bulbs. 3. Roast at 425°F for 18–25 minutes, turning once, until the bulbs are tender and browned and the greens are wilted with a few crisp edges. 4. If the greens darken before the bulbs soften, cover just the greens loosely with foil for the remaining cooking time. ## Roasted Mixed Sweet Potato Fries Orange and purple sweet potatoes give contrasting sweetness and texture. Generous spacing creates browned edges without a coating or dredge. ### Ingredients - 1 1/4 lb orange-fleshed sweet potatoes - 3/4 lb purple-fleshed sweet potatoes - 2 tbsp olive oil - 3/4 tsp kosher salt - to taste freshly ground black pepper ### Instructions 1. Scrub and dry the sweet potatoes; leave the skins on. Cut into roughly 1/2-inch-thick batons or narrow wedges, keeping their thickness consistent. 2. Toss with olive oil, salt, and pepper. Spread across one large or two smaller sheet pans with space between the pieces. 3. Roast at 425°F for 30–40 minutes, turning after 20 minutes and rotating the pans as needed. Remove when browned at the edges and tender through the center. 4. Taste for salt and serve promptly, without piling them into a covered bowl. ### Notes - Purple sweet potatoes can take a little longer; keep the colors in separate areas of the pan so you can remove each when ready. - These are tender-centered oven fries with caramelized edges, not deep-fried shoestring fries. ## Broccolini with Forager’s Vinaigrette A hot roast lightly chars the florets while preserving some bite in the stems. Dressing after cooking keeps the vinaigrette’s acidity vivid. ### Ingredients - 1 1/4 lb broccolini - 1 tbsp olive oil - 1 pinch kosher salt - 2–3 tbsp Noma Projects Forager’s Vinaigrette ### Instructions 1. Trim the dry stem ends and split unusually thick stems lengthwise. Wash and dry thoroughly. 2. Toss with olive oil and a small pinch of salt. Spread in a single layer on a sheet pan. 3. Roast at 425°F for 12–16 minutes, turning once, until the florets have dark edges and the stems are tender but still offer a little resistance. 4. Shake or stir the vinaigrette as directed on its bottle. Toss the hot broccolini with 2 tablespoons, taste, and add more only if needed. ### Notes - Season lightly before roasting because the bottled dressing supplies additional seasoning. - Follow the bottle’s storage directions and check its ingredient label for dietary restrictions. ## Overall Timing / Workflow Reheat the duck first, then use the hotter oven for the vegetables and final crisping. The sausage cooks on the stovetop while the roasting finishes. ### Instructions 1. 0:00 — Heat the oven to 325°F and start reheating the duck. Wash and cut the vegetables. 2. 0:30 — Once the duck reaches 165°F, remove it and raise the oven to 425°F. If it needs more time, let it finish before proceeding. 3. 0:40 — Start roasting the sweet potatoes. 4. 0:55 — Turn the sweet potatoes, add the spring onions on a separate pan, and begin gently poaching the sausages. 5. 1:05 — Add the broccolini. Return the duck for its final crisping, allowing airflow around every pan. If the oven is crowded, finish the sweet potatoes first and hold them uncovered while the duck and broccolini cook. 6. 1:15 — Check all vegetables for doneness. Lightly sear the cooked sausages, rest, and slice. Dress the broccolini just before plating. 7. 1:20 — Serve on warm plates. Oven capacity and sausage thickness may extend the finish by 5–10 minutes. ### Notes - Use a second oven or countertop oven if available; crowded sheet pans steam rather than brown. ## Plating Keeping the components distinct preserves the duck’s crisp skin and gives each bite a choice of richness, sweetness, or acidity. ### Instructions 1. Lay the spring onions along one side of each warm plate and arrange the thick sausage rounds over them. 2. Set a duck leg beside the onions, skin facing up. 3. Add a loose pile of mixed sweet potato fries and a bundle of dressed broccolini. 4. Keep any excess vinaigrette beneath the broccolini rather than spooning it over the duck skin or fries. ## Leftover Path Separate storage makes it easier to restore crisp edges without overcooking the vegetables. ### Instructions 1. Refrigerate leftovers in separate shallow, covered containers within 2 hours. Eat within 3–4 days, or sooner if the prepared duck’s package directs. 2. Reheat duck and sausage to 165°F. Warm duck covered loosely at 325°F, then uncover and briefly broil to refresh the skin. 3. Reheat sweet potatoes in a single layer at 425°F for 8–12 minutes. Warm the onions and broccolini only until heated through. 4. For another meal, shred the duck and slice the sausage, then combine with chopped onions and sweet potatoes in a hash. Serve the broccolini alongside, adding a little fresh vinaigrette after reheating if needed. --- From ChezJK (https://www.chezjk.com), Jonathan Katzman's public home-cooking archive: every meal he has photographed, written up as a recipe you can cook.