An undercooked duck is undoubtedly a controversial topic among chefs and diners, which makes it hard to find an obvious answer to the question “Can you eat duck medium rare?“
If you’re also concerned about the safety of eating a medium-rare duck, today’s post is what you want. We’ll introduce some credited reasons and come out with a conclusion.
Why Can You Eat Duck Medium Rare?
Although the USDA suggests cooking duck to a minimum internal safe temperature of 165°F to minimize unwanted salmonella contamination, duck is usually delivered medium-rare in diners.
Because duck meat is black and contains dense muscular fibers, these tendons are cooked using similar methods to produce delicate results like beef.
In other words, you can eat a pink duck when treated appropriately. The ideal medium rare duck temp is around 135°F.Side note: For delicate finishes, you should braise or roast duck legs slowly and simmer all the way through, similar to the harder meats.
Why Can Duck Be Pink But Not Chicken: One Reason To Remember
If you’re wondering why you cannot eat rare chickens while medium rare duck breast does work, here’s the most important reason to keep in mind: Studies reveal that chicken is more prone to dangerous infections than ducks.
There’s one primary reason why eating rare chicken is not recommended: According to the British, 7 out of 10 chicks are contaminated with germs.
Indeed, consuming raw industrially raised chicken carries a significant danger of Salmonella contamination. Without diving into too much depth, such facilities are unsanitary, and many employ antibiotics in the livestock feed to keep the chickens alive in such severe surroundings.
Also, you can encounter slightly browned chicken sashimi in Japanese diners specialized in chicken. They usually breed these chickens in a germ-free setting, and these chickens are unrestricted.
On the other hand, the chances of facing duck Salmonella, up to date, is much lower. As the number of people that consume ducks is lower than those who eat chickens, people don’t farm ducks usually. That’s also why people are less likely to suffer from Salmonella. However, as the need for ducks is increasing, duck farms have become more popular these days.
Moreover, further risk of infection could also occur during the butchering phase when proximity to the digestive region may result in salmonella contamination. Thus, you must handle this procedure with care.
Why Is Eating Medium-Rare Duck A Big NO Nowadays?
Unlike mainstream conclusions, recently, the British Food Standards Agency has subscribed to the belief that diners should no longer consume medium-rare duck.
This is due to the Campylobacter bacteria, which most consumers are worried about food safety associated with chickens and poultry. This species can sometimes cause diarrhoeal disease to humans.
Not only poultry but contaminated water and unpasteurised milk can also become a source of Campylobacter infections. In the worst-scenario case, direct contact with infected animals may get you infected as well.
Moreover, they also have warned precautions, noting that similar to its close cousin of chickens, you should never eat pink or raw poultry and its fowls. Undoubtedly, rare ducks are on this list, too.
Although you can clear all the campylobacter virus in your poultry, it only happens when protein is thoroughly cooked in. In other words, make sure you get the meat scorched-earth and well-done. Thus, it would be best if you only consumed poultry that has been heated to 165°F or above.
What Happens If I Eat Raw Duck Breast?
Do you know what these viruses can cause you? “Campylobacteriosis depicts an inflammatory condition,” according to the US Centers for Disease Control, and it can result in “diarrhea, cramps, stomach discomfort, and pyrexia.”
Not so bad? Well, “The trots might consist of blood and in worse cases, nausea and vomiting can occur, too.” And, indeed, it can result in death if your defense mechanism is weak.
Find out more information regarding Campylobacteriosis here:
Bonus Recipes: How To Roast Ducks Properly
Now you know that there are some precautions of eating a medium rare duck since it is associated with some risks. Hence, follow our process to make a good meal and prevent unwanted bacteria
Let’s go through the 5 easy steps on how to roast duck properly as well as improve your recipe and kitchen skills:
- Step 1: Set the oven to 374 °F for preheating.
- Step 2: Dry pat the meat and season it according to your appetite. Yet, don’t forget to sprinkle some salt on top for crunchy skin.
- Step 3: Leave the duck’s vent open for even cooking.
- Step 4: In a baking sheet, lay ducks over a tray. Afterward, this tray collects all decreased fat that is conserved and utilized to cook veggies.
- Step 5: Cook till the top is crunchy and caramelized for 40 minutes per kilogram. Cool before serving for 20 minutes. Slice the 2 breasts and the 2 legs delicately and dish them using a razor-sharp knife
5 Best Tips To Cook The Most Delicious Duck
- For future crunchy roast veggies, store the drippings from the roasting tray by rending method. Allow the fat to cool before placing it in the refrigerator for future use.
- Stuffing the duck will stop it from roasting evenly. Alternatively, load the interior with your favorite spices, citrus zest, or cloves to saturate the duck with flavor.
- Allow the fowl to rest overnight in the fridge before cooking for crispiness.
- Put the skin face up in a preheated stove or under a sizzling grill to reheat.
- To make the skin crunchy, put dressings on the dish underneath the duck rather than dripping them over it.
Now, you know everything regarding the question “Can you eat duck medium rare?” After all, it’s totally up to your decision.
If you like medium rare ducks, make sure that they get raised in a hygienic environment (a germ-free one is the best) to lessen the chance of virus infection. Moreover, allow the duck cooking temperature medium rare to reach at least 135°F for the best results.
However, in our opinion, it’s best not to consume rare ducks for your health safety.