Twice Cooked Sticky Duck with Cucumber Salad | Australia

Ingredients

• 1 tbsp Lee Kum Kee Pure Sesame Oil
• 4 Duck breasts (boneless & skin on)
• 2 Cucumbers, peeled into ribbons
• 1 packet Baby lettuce leaves
• 150g Edamame
• 1 handful, coriander
• 1 packet Pre-cooked rice, heated
• 1 tbsp Spring onion, sliced thinly
• 1 tsp Red chilli, sliced thinly
• 1 tbsp Ginger, minced
• 2 Cloves garlic, minced
• 1 Lemongrass stem, roughly chopped
• 1 Red chilli, seeds removed, finely chopped
• 1 Cinnamon quill
• 3 Whole star anise
• 500ml Chicken stock
• 400ml Coconut milk
• 250ml Lee Kum Kee Hoisin Sauce
• 2 tbsp Lee Kum Kee Premium Soy Sauce
• 1 tbsp Lee Kum Kee Chiu Chow Style Chilli Oil, or to taste
• 2 tbsp Black vinegar
• 1 tbsp Sugar