Drizzle Lee Kum Kee Pure Sesame Oil into the bottom of the crockpot. Place the whole duck breasts in. Whisk all sauce mix ingredients in a medium sized bowl. Then pour over the duck breasts. Cook on high for 3 hours or slow for 5 hours, until the meat is tender.
Line a deep baking tray with baking paper. Remove duck breasts from the crockpot, shaking excess moisture off. Place onto the prepared baking tray. Set aside to rest.
Preheat the oven to 200°C fan bake. Baste the duck skin with Lee Kum Kee Hoisin Sauce. Bake for 5 minutes. Remove from the oven and baste again. Change the oven to grill Repeat 1–2 times until breasts are caramelised, dark and sticky.
While the duck breasts are in the oven, place all salad dressing ingredients in a large bowl and mix well. Pour into a jug or bowl to serve with the meal.
Build the salad on a serving platter; baby lettuce leaves on the bottom, cucumber ribbons on top then scatter over edamame & coriander. Serve duck breasts over rice with salad on the side. Scatter spring onion and chilli pieces over top.