Now, you might be wondering, "Is it safe to eat duck that's slightly pink?" The answer is, it depends! If the duck is cooked to an internal temperature of at least 165°F, it's good to go - even if it's still a bit rosy. But, if it's not cooked enough, you might be playing a game of food poisoning roulette.
Did you know that duck is often cooked to a lower temperature than other meats? That's because it's got a higher fat content, which makes it more forgiving when it comes to cooking. This means you can get away with a slightly rare duck without, you know, poisoning yourself.
In some parts of the world, duck is even cooked to a medium-rare - that's when it's still nice and pink in the middle. This might sound a bit wild to some of you, but trust me, it's a game-changer. The juiciness and flavor of a medium-rare duck are simply to die for.
Pink-headed Duck | Earth Life
