Combine marinade well. Brush onto duck breasts then place skin side up in a dish, uncovered, in the fridge for at least 30 minutes.
Preheat the oven to 200C. On your stovetop, place 2 duck breasts, skin side down, in a large non stick pan over medium heat. Render for 6 minutes, moving and rendering the fat until the skin is golden. Repeat with remaining duck breasts.
Pop duck breasts skin side up on a lined oven tray and bake for 14 minutes (or until cooked to your liking), flipping halfway. Remove from the oven and let sit for 10 minutes, then thinly slice with a sharp knife.
Warm wraps in the microwave for 20 seconds. Slather wraps with Lee Kum Kee Hoisin Sauce. Top with lettuce, cucumber, radish, spring onion, pomegranate seeds (if using) and duck pieces. Serve whilst warm.