Luv-a-Duck Recipes

Roast Half Duck Gado Gado salad Recipe

Roast Half Duck Gado Gado salad


  1. Roast Half Duck
  2. 150g green beans, diagonally halved
  3. 150g beansprouts
  4. 350g potato, chopped
  5. 1 bunch English spinach, trimmed, cut into 10cm lengths
  6. 1 Lebanese cucumber, sliced diagonally
  7. 3 boiled eggs, peeled, halved
  8. 16 prawn crackers
  9. ½ crispy shallots
  10. Chopped roasted peanuts, to serve

Peanut dressing

  • 1/3 cup crunchy peanut butter
  • 1 tbsp kecap manis
  • 1-2 tsps sambal oelak
  • 1 garlic clove, peeled, crushed
  • 1 tbsp fish sauce
  • 1 tbsp brown sugar
  • 150ml coconut milk
  • juice of ½ lime

Products used

Roast Half Duck

Roast Half Duck


  1. 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.
  2. 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.
  3. 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.
  4. Add the potatoes to saucepan, cook for 12-15 minutes or until tender, use a slotted spoon to remove.
  5. Add spinach to the saucepan and stir until wilted. Drain over a colander.
  6. 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.

Recipe created by Kirsten Jenkins @

Products used

Roast Half Duck

Roast Half Duck

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