Roast Half Duck Gado Gado salad
Ingredients
- Roast Half Duck
- 150g green beans, diagonally halved
- 150g beansprouts
- 350g potato, chopped
- 1 bunch English spinach, trimmed, cut into 10cm lengths
- 1 Lebanese cucumber, sliced diagonally
- 3 boiled eggs, peeled, halved
- 16 prawn crackers
- ½ crispy shallots
- 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
Method
- 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.
Recipe created by Kirsten Jenkins @https://www.instagram.com/kirstenljenkins/