Why should one undercook duck?

Question

I've noticed on several cooking shows that duck is always referred to as something that should only be cooked medium rare or medium. I don't get it. Why isn't this like undercooking chicken? I always cooked my duck well but apparently this is a "fowl" pas in the culinary world.

Thanks for the answers so far but medium rare as every cooking show I've seen recommends seems a bit extreme. I've had wonderful flavorful and moist duck at medium well. I'd be willing to try medium rare but the salmonella threat scares me. Any expert chefs care to comment?

Answer 1

It's not that you should undercook duck - you should cook it properly. It's more that people overcook chicken.

Each item should be cooked properly, no more or no less. You should remove it about 5 degrees early (occasionally 10, depending on the meat and the rest time) and let it sit (the internal termperature will continue to rise) but that's not undercooking.

For instance, chicken "pop-up" thermometers pop up at 180 to 185, which is legally safe, but by the time you notice (or even if you pull it that second) and let it come out, the internal temp will have risen to close to 200 degrees. Chicken at 165 is perfect. Chicken at 200 is dry and overdone.

Why do they do it? Well, the pop-up is a marketing tool so "you know when your chicken is done". The 185 degree choice is a legal choice, because if it made it that far, there's no way in hell that chicken has uncooked bacteria. Unfortunately, there's no way in hell it has any juiciness or flavor either.

Answer 2

Much like beef it is more tender, juicy and flavorfull. As for the salmonella concern. There is ALWAYS some chance no matter what kind of meat you are talking about. Ducks are not processed in the same way and numbers that chickens are. I do not worry about it. I like my duck just pink as opposed to very rare for beef.

Answer 3

Hello:

I disagree with under cooking duck,why would anyone want to risk getting food poisoning? I just don't understand that for the life of me? I mean we cook chicken until it's done,hamburger until it's done but we are supposed to under cook duck? I don't think so sorry,it just isn't worth the risk of getting food poisoning!