Preheat oven to 190°C fan forced. Remove Roast Half Duck from packaging, place onto a lightly oiled baking tray, cook for 15 minutes. Remove from the oven, rest for 5 minutes before cut into pieces for the salad.
To make the peanut dressing, place all ingredients except lime juice in a small saucepan over medium heat and stir until well combined. Bring to boil and cook for 1 minute until thickened. Remove from heat, allow to cool completely before stirring through lime juice. Add 2-3 tbsps of warm water to loosen if needed. Set aside.
Blanch beans in a saucepan of boiling water until bright green, use a slotted spoon to remove and run under cold water. Add beansprouts to same saucepan, blanch for 2-3 minutes or until softened. Use a slotted spoon to remove.
Add the potatoes to saucepan, cook for 12-15 minutes or until tender, use a slotted spoon to remove.
Add spinach to the saucepan and stir until wilted. Drain over a colander.
Arrange salad ingredients and Luv-A-Duck on a large platter. Drizzle with the peanut dressing and top with the prawn crackers, crispy shallots, peanuts and remaining lime to serve.