Peking Duck Coleslaw With Hoisin-Sesame Dressing

Peking duck coleslaw is a crunchy, savory salad inspired by the flavors often served with Beijing-style roast duck: sweet hoisin, fresh scallions, cucumber, and a little sesame. This practical version uses cooked duck, crisp cabbage, and a tangy dressing, making it an easy main-course salad or a fresh side for an Asian-inspired meal.

Ingredients

1 lb (450 g) boneless, skinless duck breast
1 tsp (5 ml) neutral oil
½ tsp (3 g) kosher salt
¼ tsp (1 g) ground black pepper
5 cups (350 g) finely shredded green cabbage
1 cup (100 g) finely shredded red cabbage
1 medium carrot, peeled and cut into thin matchsticks, about ¾ cup (80 g)
1 small cucumber, seeded if watery and cut into thin matchsticks, about 1 cup (120 g)
4 scallions, thinly sliced, about ½ cup (50 g)
¼ cup (60 ml) hoisin sauce
2 tbsp (30 ml) rice vinegar
1 tbsp (15 ml) toasted sesame oil
1 tbsp (15 ml) water, plus more as needed
1 tsp (5 ml) low-sodium soy sauce
1 tsp (5 g) finely grated fresh ginger
1 tsp (5 g) honey, optional
2 tbsp (18 g) toasted sesame seeds
¼ cup (10 g) roughly chopped cilantro leaves, optional

Instructions

Prepare the duck. Pat the duck breasts dry with paper towels. If they have a layer of fat, score it in a shallow crosshatch without cutting into the meat. Season both sides with the salt and pepper. Let the duck sit at room temperature while you prepare the vegetables, no longer than 20 minutes.
Mix the dressing. In a small bowl, whisk together the hoisin, rice vinegar, sesame oil, water, soy sauce, ginger, and optional honey. The dressing should be thick but pourable; whisk in water 1 teaspoon at a time if it is too dense. Set aside.
Cook the duck. Heat a heavy skillet over medium-low heat. Add the neutral oil and place the duck breasts in the pan, skin-side down if skin-on. Cook for 8–10 minutes, pouring off excess rendered fat as needed, until the skin is browned and much of the fat has rendered. Turn the breasts and cook for about 4–6 minutes more, depending on thickness. Check the thickest part with a food thermometer: USDA FSIS sets 165°F (74°C) as the safe minimum internal temperature for duck. If needed, continue cooking in short increments until it reaches that temperature.
Rest and slice. Transfer the duck to a clean cutting board and let it rest for 3 minutes. Slice thinly across the grain. Keep the resting juices with the meat, but do not return raw-meat utensils or plates to the finished salad.
Build the slaw. Put the green and red cabbage, carrot, cucumber, and most of the scallions in a large bowl. Add about two-thirds of the dressing and toss until lightly coated. Taste and add more dressing if you like; keep some for serving so the salad stays crisp.
Finish and serve. Arrange the slaw on a platter or divide it among four bowls. Top with warm sliced duck, sesame seeds, the remaining scallions, and cilantro if using. Drizzle with the reserved dressing and serve promptly.

Tips

Keep the vegetables crisp: Slice the cabbage and carrot thinly but not into a mushy shred. Dress the slaw shortly before serving, especially if you have added cucumber.
Use a thermometer: Duck breast can remain pink in some restaurant preparations, but this recipe follows the USDA FSIS safe minimum of 165°F (74°C). Check the center of the thickest piece rather than judging by color.
Adjust the dressing carefully: Hoisin brands vary in sweetness and thickness. Add rice vinegar for more tang, or water for a looser dressing; add soy sauce in small amounts because hoisin is already salty.
Choose a substitute thoughtfully: If hoisin is unavailable, mix 3 tbsp (45 ml) plum sauce with 1 tbsp (15 ml) soy sauce and a pinch of five-spice powder. It is fruitier and less deeply savory than hoisin. For a quicker meal, use 2 cups (about 280 g) cooked duck meat instead of raw duck breast.

Serving Suggestions

Serve the slaw as a substantial lunch or light dinner, with warm rice, steamed rice noodles, or plain jasmine rice alongside. For a family-style meal, place the duck and dressed cabbage on a large platter and let everyone add extra dressing. Small lettuce leaves or thin pancakes can be served for wrapping, echoing the familiar combination of duck, scallion, and sauce. Because the hoisin dressing is rich and sweet-savory, simple sides such as lightly steamed greens or sliced fruit work well.

Variations

For a more traditional Peking-duck-inspired flavor, add 1 small cucumber cut into fine strips and extra scallions, and serve the duck with thin wheat pancakes. This salad is an adaptation rather than a claim to reproduce the full roast-duck dish. To make it milder, omit the cilantro and use a little less ginger. For a spicy version, whisk ½–1 tsp (2.5–5 ml) chili crisp or chili oil into the dressing. You can also replace some cabbage with 2 cups (about 140 g) thinly sliced napa cabbage; it is softer and more delicate, so dress it just before serving.

Storage and Reheating

For the best texture, store the cooked duck, undressed slaw, and dressing separately. Refrigerate everything within 2 hours of cooking or serving. Cooked duck keeps for 3–4 days in a covered container at 40°F (4°C) or below; undressed, cut vegetables are best within 2–3 days, though cucumber may release water. The dressing keeps for about 5 days refrigerated. Discard dressed slaw left at room temperature for more than 2 hours.

Reheat duck only if you want it warm: place slices in a covered skillet with a teaspoon of water and heat gently, or microwave in short bursts. Reheated leftovers should reach 165°F (74°C). Avoid reheating the cabbage; assemble fresh slaw and add the warmed duck just before eating. Do not freeze the dressed salad, since the vegetables become limp after thawing.

Frequently Asked Questions

Can I use leftover cooked duck?
Yes. Use about 2 cups (280 g) of cooked duck, remove any bones, and slice or shred it. Reheat leftovers to 165°F (74°C) if serving warm, or serve them cold if they have been safely refrigerated and are still within their storage time.

Can I make the slaw ahead?
Yes. Shred the cabbage and carrot and prepare the dressing up to a day ahead, then refrigerate them separately. Cut the cucumber and toss the vegetables with dressing shortly before serving so they remain crisp and do not become watery.

Is Peking duck coleslaw a traditional Beijing dish?
This particular cabbage salad is a modern, Peking-duck-inspired preparation, not a standard traditional Beijing recipe. It borrows familiar flavor pairings such as duck, hoisin, sesame, cucumber, and scallion. Roast-duck dishes and serving styles vary by restaurant and household.

What can I use instead of hoisin sauce?
Plum sauce mixed with a little soy sauce and five-spice powder is a practical substitute. The result is usually sweeter and fruitier, so increase the rice vinegar slightly if it needs more balance. Check labels if you need to avoid particular allergens, since packaged sauces vary.

How do I keep duck breast from getting dry?
Start skin-side down over medium-low heat if the breast has skin, and avoid cooking it for a long time over high heat. Thickness affects timing, so use a thermometer and stop once it reaches the safe temperature of 165°F (74°C). Resting briefly before slicing also helps retain juices.

Can I make this recipe without sesame?
Yes. Omit the sesame seeds and replace toasted sesame oil with neutral oil. The dressing will lose its characteristic nutty aroma, but hoisin, ginger, and rice vinegar still give the slaw plenty of flavor.

More recipes to cook

Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

Spotted an error? Tell us and we will correct it (corrections policy).