Under cooked duck
Discussion
You can get food poisoning from duck if not heated through 165 degrees BUT google says:
Salmonella is a bacteria only found in the intestinal tract of chickens. No other birds contain this bacteria; if they do it is from cross contamination with chicken feces. Also, duck is not poultry, it is fowl. Fowl flies, poultry does not.
Salmonella is a bacteria only found in the intestinal tract of chickens. No other birds contain this bacteria; if they do it is from cross contamination with chicken feces. Also, duck is not poultry, it is fowl. Fowl flies, poultry does not.
Caddyshack said:
You can get food poisoning from duck if not heated through 165 degrees BUT google says:
Salmonella is a bacteria only found in the intestinal tract of chickens. No other birds contain this bacteria; if they do it is from cross contamination with chicken feces. Also, duck is not poultry, it is fowl. Fowl flies, poultry does not.
Brilliant. Thank you for the explanation.Salmonella is a bacteria only found in the intestinal tract of chickens. No other birds contain this bacteria; if they do it is from cross contamination with chicken feces. Also, duck is not poultry, it is fowl. Fowl flies, poultry does not.
I'm still not sure I can bring myself to eat pink duck
Duck breast is a bit like pigeon. It's a busy muscle that has the potential to be quite tough if overcooked. So pink is 'normal'. Slightly bloody and gamey flavour is to be expected.
Standard way to cook the breast is fat side down in a cast iron pan to render out the fat - some will say prick or score the meat to help with this. Then flip and cook the meat side like a steak. I like to put it in a 100degreesC oven for 10 minutes to rest whilst I make a sauce
The legs generally need long slow cooking eg. confitting in duck or goose fat.
That makes roasting a duck problematic becuase the legs are uncooked when the breast is pink. Easiest way to deal with this is carve the breasts off and return the carcase to the oven and have the legs as a second course after about another half an hour. Good excuse to open another bottle of wine. Chinese get round this problem by overcooking in a way similar to pulled pork. This works with pancakes spring onions and plum sauce but wouldn't work as with western style sauces and accompaniments. Wild duck are even more difficult because their legs are tiny and have real potential to be tough.
With wild duck I tend to use 'salmis' method which is brief hot roast (15mins for mallard 10 minutes for teal). Take breasts off and set aside. Take legs off and chop up carcase. Add some stock veg, herbs and wine and simmer the carcase and legs until they are tender. Take them out. Finish the sauce by straining reducing seasoning and whisking in butter. Then return the well cooked legs and rare breast meat to the sauce.
Comme ça
Standard way to cook the breast is fat side down in a cast iron pan to render out the fat - some will say prick or score the meat to help with this. Then flip and cook the meat side like a steak. I like to put it in a 100degreesC oven for 10 minutes to rest whilst I make a sauce
The legs generally need long slow cooking eg. confitting in duck or goose fat.
That makes roasting a duck problematic becuase the legs are uncooked when the breast is pink. Easiest way to deal with this is carve the breasts off and return the carcase to the oven and have the legs as a second course after about another half an hour. Good excuse to open another bottle of wine. Chinese get round this problem by overcooking in a way similar to pulled pork. This works with pancakes spring onions and plum sauce but wouldn't work as with western style sauces and accompaniments. Wild duck are even more difficult because their legs are tiny and have real potential to be tough.
With wild duck I tend to use 'salmis' method which is brief hot roast (15mins for mallard 10 minutes for teal). Take breasts off and set aside. Take legs off and chop up carcase. Add some stock veg, herbs and wine and simmer the carcase and legs until they are tender. Take them out. Finish the sauce by straining reducing seasoning and whisking in butter. Then return the well cooked legs and rare breast meat to the sauce.
Comme ça
oddman said:
Duck breast is a bit like pigeon. It's a busy muscle that has the potential to be quite tough if overcooked. So pink is 'normal'. Slightly bloody and gamey flavour is to be expected.
snip - hungry-making descriptions of cooking.
Comme ça
The bottle brings back memories. I spent a lovely week in Bordeaux at my mate's wedding. snip - hungry-making descriptions of cooking.
Comme ça
He married in Chateau Smith Haut Lafite. Memorable, even after copious wine.
He still serves the wine now, some 20 years later. Anyway, top food and beverage info.
Bacteria can be present on the outside of any meat, from the slaughtering process. s
t, from guts, etc. Searing the outside of the meat removes this issue.
Pink duck is perfectly good - and safe to eat. As is rare steak.
There may of course, still be worms in the flesh of 'raw' fish, but this is generally frozen before it arrives in the UK for sashimi, so no issue there. I trust the eagle eyes of Japanese sushi chefs who trained for five years just making sushi rice before they were allowed onto anything else, to spot any anomalies.
My chief bugbear being 'steak tartare'. I've had stand-up rows in the kitchen with chefs who supposedly trained with Gordon Ramsay
about just chopping a raw steak with no further preparation. Funnily enough, they all got ill. 
The only safe way to make steak tartare is to sear the outside of the meat, cut those bits off, then slice and dice the inside. All else is Old Chef's Tales: "The acidity from the capers / cornichons kills the bacteria". No, it doesn't. Basic Microbiology.
t, from guts, etc. Searing the outside of the meat removes this issue.Pink duck is perfectly good - and safe to eat. As is rare steak.
There may of course, still be worms in the flesh of 'raw' fish, but this is generally frozen before it arrives in the UK for sashimi, so no issue there. I trust the eagle eyes of Japanese sushi chefs who trained for five years just making sushi rice before they were allowed onto anything else, to spot any anomalies.
My chief bugbear being 'steak tartare'. I've had stand-up rows in the kitchen with chefs who supposedly trained with Gordon Ramsay
about just chopping a raw steak with no further preparation. Funnily enough, they all got ill. The only safe way to make steak tartare is to sear the outside of the meat, cut those bits off, then slice and dice the inside. All else is Old Chef's Tales: "The acidity from the capers / cornichons kills the bacteria". No, it doesn't. Basic Microbiology.
oddman said:
Duck breast is a bit like pigeon. It's a busy muscle that has the potential to be quite tough if overcooked. So pink is 'normal'. Slightly bloody and gamey flavour is to be expected.
Standard way to cook the breast is fat side down in a cast iron pan to render out the fat - some will say prick or score the meat to help with this. Then flip and cook the meat side like a steak. I like to put it in a 100degreesC oven for 10 minutes to rest whilst I make a sauce
The legs generally need long slow cooking eg. confitting in duck or goose fat.
That makes roasting a duck problematic becuase the legs are uncooked when the breast is pink. Easiest way to deal with this is carve the breasts off and return the carcase to the oven and have the legs as a second course after about another half an hour. Good excuse to open another bottle of wine. Chinese get round this problem by overcooking in a way similar to pulled pork. This works with pancakes spring onions and plum sauce but wouldn't work as with western style sauces and accompaniments. Wild duck are even more difficult because their legs are tiny and have real potential to be tough.
With wild duck I tend to use 'salmis' method which is brief hot roast (15mins for mallard 10 minutes for teal). Take breasts off and set aside. Take legs off and chop up carcase. Add some stock veg, herbs and wine and simmer the carcase and legs until they are tender. Take them out. Finish the sauce by straining reducing seasoning and whisking in butter. Then return the well cooked legs and rare breast meat to the sauce.
Comme ça
Interesting. Makes sense. Thank you Yoda!Standard way to cook the breast is fat side down in a cast iron pan to render out the fat - some will say prick or score the meat to help with this. Then flip and cook the meat side like a steak. I like to put it in a 100degreesC oven for 10 minutes to rest whilst I make a sauce
The legs generally need long slow cooking eg. confitting in duck or goose fat.
That makes roasting a duck problematic becuase the legs are uncooked when the breast is pink. Easiest way to deal with this is carve the breasts off and return the carcase to the oven and have the legs as a second course after about another half an hour. Good excuse to open another bottle of wine. Chinese get round this problem by overcooking in a way similar to pulled pork. This works with pancakes spring onions and plum sauce but wouldn't work as with western style sauces and accompaniments. Wild duck are even more difficult because their legs are tiny and have real potential to be tough.
With wild duck I tend to use 'salmis' method which is brief hot roast (15mins for mallard 10 minutes for teal). Take breasts off and set aside. Take legs off and chop up carcase. Add some stock veg, herbs and wine and simmer the carcase and legs until they are tender. Take them out. Finish the sauce by straining reducing seasoning and whisking in butter. Then return the well cooked legs and rare breast meat to the sauce.
Comme ça
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