foodies: Pan fried duck in restaurant. Should it be served boiling hot, or barely warm to customers.?

Question

if it is barely warm why. I was always told to make sure all meat is thoroughly cooked all the way through with clear brown juices and piping hot to kill all bacteria.Is this a fad, or a bad chef, that lets meat rest, before serving the customer then serves the duck pink with pink juices to match.

Stone why is deuck and chicken any different than how beef or any other type of meat is cooked

Stone why is duck and chicken any different than how beef or any other type of meat is prepared/cooked

Answer 1

I would not eat it barely warm because of harmful bacteria. I think the chef just got in a muddle with his orders and forgot to keep it warm. If he does this again get in touch with Environmental Health. There is a law against this.

Answer 2

Poultry such as chicken or turkey should be cooked through. However, duck is best when it is pink. If it wasn't hot when served, then it has been left to rest, as it should be (like steak). However, perhaps left too long if it was cool!

If you cut meat directly from cooking, the juices will drain directly from it, leaving the meat dry and tasteless. However, a resting period allows the juices to penetrate the meat.

Answer 3

There are some meats which you can have pink, they even say that you can have pork (fresh) slightly underdone nowadays but I wouldn't risk it. You can have beef, venison etc rare because the bacteria is only on the outside (the hide) and it does not penetrate into the flesh. Your duck would be warm because they were letting it rest and probably fannying around with a poncy garnish.

Answer 4

Do not eat duck or chicken that is served this way, it can contain harmful bacteria.