Preheat the oven to 150 degrees (300 degrees Fahrenheit)
In a bowl stir together the orange juice, orange zest, chinese 5 spice, ginger, cinnamon and chilli.
Remove the fat from the duck breasts and place them in a baking dish. Pour the mixture over the duck breasts and bake in the oven for 90 minutes, turning the breasts over half way through cooking.
While the duck is cooking prepare the salad. In a bowl combine the butter lettuce, cucumber, mango, pomegranate seeds, daikon radish and chilli.
After 90 minutes, remove the duck from the oven and allow to cool slightly before shredding using a fork.
Skim the fat from the top of the sauce in the baking dish. Place the shredded duck in a bowl and spoon some of the liquid the duck was cooked in over top. Add the duck to the salad and toss, adding in 1-2 spoonfuls of the sauce. Enjoy!