"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > Cooking Resources > Food and Kitchen Safety
Click Here to Login
Thread Tools Display Modes
Old 07-09-2009, 05:53 PM   #1
Sous Chef
Join Date: Oct 2007
Posts: 808
Medium-rare duck breast

Does anyone know why it's generally considered OK to cook duck breast medium-rare? I tried Google, but all I found was a lot of amateur speculation.


Ravings of an Amateur Foodie
jet is offline   Reply With Quote
Old 07-09-2009, 07:03 PM   #2
Certified Pretend Chef
Andy M.'s Avatar
Join Date: Sep 2004
Location: Massachusetts
Posts: 43,621
I always cook duck breasts to medium - medium rare. I've had it served to me that way in restaurants.

"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Andy M. is online now   Reply With Quote
Old 07-09-2009, 07:13 PM   #3
Head Chef
Scotch's Avatar
Join Date: Oct 2006
Location: California
Posts: 1,041
Actually, duck is as susceptible to bacteria as any other poultry, particularly listeria and salmonella. Check this article:

Food Poisoning Bacteria Prefer Duck To Beef On Meat Factory Surfaces

This site recommends cooking duck to an internal temperature of 70 degrees Centigrade (158 Fahrenheit):

"Should duck be cooked to an internal temperature less than 70C as per the requirements for poultry? It is common practice to have duck pink and bloody in the middle - but is it associated with salmonella? The practice of serving duck pink in the middle is traditional practice in restaurants, and yes there is a potential risk of salmonella. It is suggested that if the duck is not pierced by a knife or similar object then bacteria have not been introduced to the duck breast. This is similar to rare or blue steaks. However, to be safe, cook your ducks thoroughly."

I wouldn't worry too much about it, especially if the duck if purchased from a reliable source and seems to be in good shape, but OTOH I wouldn't serve rare duck to kids, old folks, or anyone with compromised health.
Scotch is offline   Reply With Quote
Old 07-10-2009, 03:56 PM   #4
Head Chef
MexicoKaren's Avatar
Join Date: Jun 2006
Location: Bucerias, Nayarit, Mexico
Posts: 1,914
Although I love my steaks rare/medium rare, I cannot fathom eating medium rare duck (or ahi tuna for that matter). Just my idiosyncrasy.
Saludos, Karen
MexicoKaren is offline   Reply With Quote

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off

» Discuss Cooking on Facebook

Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 02:57 PM.

Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2018, Jelsoft Enterprises Ltd.