Duck -- Cooking Temp and Food Safety

BobS

I like duck most any way I can get it. When I cook the whole duck, I like it to be well done and tender and juicy,with crisp skin. When I cook the breasts, I like them medium rare to rare, with a focus on a hot cook on the skin side to get it as crisp as possible.

My question is this: What makes duck different than chicken or turkey in terms of internal temp and food safety?

Restaurants serve it rare -- that's where I learned to eat it that way, so I am sure it is okay, but not sure why.

JLOCKHART29

No differance as far as bacteria that I'm awear of I cook wild duck all the time 155 breast temp with no problems. They dry out easy if over cooked. There will be some red so be warned. Chicken 160 to 170.