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Why a PINK chef's coat?

Simply put, I carry my Dad's legacy with me through my cookbook, cooking and everyday I am writing my food columns, he is always with me. I carry my Mom with me through a silent reminder of her struggle with breast cancer that took her life, as well as the lives of many other women who have dealt with, and are still dealing with, this horrible affliction. Besides, why not pink? It makes a man look good!

Chinese Duck Sauce

Zero fat and zero added sugars, this Duck sauce is absolutely perfect in every way. Although much can be said for what it is traditionally served with(fried egg rolls, batter fried chicken and fatty ribs)you can feel great serving this with any traditional Chinese appetizer, but try it with German Breakfast Pancakes and so much more.


For 1 Batch(es)


  • 1/2 cup apricot all fruit or preserves
  • 1/2 cup apple juice
  • 1/2 cup apple sauce
  • 3 tablespoons apple cider or white vinegar
  • 1 tablespoon soy sauce
  • 1 teaspoon lemon juice

Chinese Duck Sauce Directions

  1. Place all ingredients, except vinegar, in a saucepan and bring to a boil over medium heat, stirring often. Remove from stove and blend in the vinegar. Transfer to a container to cool completely. When ready to serve, stir well.