can you eat duck medium rare

You can eat duck medium rare, but there are important safety considerations. Unlike chicken, duck is less intensively farmed and has a different muscle structure more like red meat, which makes it safer to eat medium rare when properly sourced and handled. The bacteria that pose risks, such as salmonella, are mostly on the surface of duck meat and get killed by searing, so the internal part can be pink without as much risk. However, the USDA and food safety agencies recommend cooking all poultry, including duck, to an internal temperature of 165°F (74°C) to minimize the risk of foodborne illness. Eating medium-rare duck is popular in restaurants for its flavor and texture, but it carries a minimal risk and should be done with high-quality duck from a reliable source. In summary, medium-rare duck is generally safe to eat if properly sourced and cooked with a good sear on the outside, but it is technically riskier than fully cooking it through to USDA recommended temperatures. People with compromised immune systems or higher risk groups should avoid eating duck medium rare to minimize risk of illness.