Is duck OK to eat rare?

Eating duck meat that is rare or pink on the inside is a point of contention among chefs and food safety experts. There are risks and benefits to consuming undercooked duck that are worth examining when deciding if you want to eat your duck rare.

Is it safe to eat rare duck?

Duck, like other poultry, can contain harmful pathogens such as Salmonella and Campylobacter if not cooked to a proper internal temperature. However, the risk of illness from eating rare duck is lower than it is from eating rare chicken or turkey.

Ducks carry significantly lower levels of Salmonella compared to chickens. In one study, Salmonella was detected in 12.3% of ducks versus 23.3% of chickens tested[1]. The prevalence of Campylobacter is also lower in ducks than chickens[2].

Some chefs and food safety experts argue that the lower risk of pathogens in ducks makes it relatively safer to consume duck meat that is rare or pink compared to chicken. But there is still some risk of illness if the duck has not reached an internal temperature high enough to kill any potential pathogens present.

Minimum safe cooking temperatures

The U.S. Department of Agriculture (USDA) provides the following minimum safe cooking temperatures for poultry[3]:

  • Whole poultry (turkey, chicken, duck, goose): 165°F (74°C)
  • Poultry breasts, roasts: 165°F (74°C)
  • Poultry thighs, wings: 165°F (74°C)
  • Ground poultry (chicken, turkey, duck): 165°F (74°C)
  • Poultry stuffing (cooked alone or in bird): 165°F (74°C)
  • Leftovers and casseroles: 165°F (74°C)

These temperatures are recommended to ensure the poultry reaches a high enough internal temperature to kill any potential Salmonella, Campylobacter, or other bacteria that may be present.

Is rare duck still pink inside?

Duck meat that is rare or medium-rare will have a pink color inside. This pink color is due to myoglobin, a protein found in muscles that contains iron molecules. Myoglobin changes color from red to pink as it is exposed to heat.[4]

In duck breasts cooked to rare or medium-rare doneness, the center of the meat can retain a pinkish color while the outer parts become browned. The pink color indicates the duck breast has only been cooked to an internal temperature under the 165°F (74°C) recommended by food safety agencies.

Risks of eating rare duck

While the risk is lower compared to chicken or turkey, there are some potential risks to eating duck meat that is rare or pink on the inside:

  • Bacterial illness: Duck can still harbor Salmonella, Campylobacter, and other pathogens capable of causing foodborne illness if undercooked. Consuming rare duck increases the risk of contracting one of these illnesses.
  • Parasites: Duck can sometimes be infected with parasites such as trichinella. These are killed at temperatures of 137°F (58°C) and higher.[5] Rare duck may not have reached a high enough temperature to kill parasites.
  • Burnt exterior: Duck breast in particular can end up overcooked and burnt on the outside if cooked rare on the inside. This makes for poor texture.
  • Unpleasant taste: The fats in duck may have an unpleasant taste if not rendered fully, giving the meat a greasy mouthfeel.

Benefits of eating rare duck

Allowing duck to remain pink and juicy on the inside avoids overcooking the meat. Potential benefits include:

  • Tender texture: Duck will have a more tender, buttery texture and mouthfeel when not cooked well done.
  • Moistness: Very rare duck will retain more moisture, juices, and fat compared to fully cooked duck.
  • More flavor: Cooking duck to medium-rare or rare allows more of the natural duck flavor to come through.
  • Attractive presentation: A pink center can provide an appealing look when serving duck breast.

Tips for cooking duck rare

If you choose to cook duck rare, here are some tips for the best results:

  • Cook the duck to at least 125°F (52°C) internally to render fat and make it more palatable.
  • Use a thick duck breast between 1-2 inches so the inside can cook to rare while the outside browns.
  • Score the fat cap in a crosshatch pattern to help render the fat and crisp the skin.
  • Start skin-side down in a cold pan then turn with tongs to brown both sides.
  • Let the duck rest 5-10 minutes before slicing to allow juices to redistribute.

Can you eat duck tartare?

Duck tartare is made from raw duck that has been finely chopped or ground. Here is what you need to know about the risks and safety of eating raw duck:

  • Duck tartare carries a relatively high risk of bacterial illness as it is raw.
  • Only consume duck tartare from a reputable supplier who has raised and handled the ducks in a safe and sanitary manner.
  • Make sure the provenance of the duck is traceable and that it was humanely raised and processed.
  • Grinding the duck meat yourself does not make it safer to eat raw. It should still come from a trusted source.
  • Only choose sushi-grade duck meat for tartare that has been frozen to control parasites.
  • Pregnant women, children, the elderly, and those with compromised immune systems should avoid raw duck tartare due to the higher risk of illness.

While duck likely carries a lower risk of Salmonella compared to chicken or turkey, there are still risks to eating any raw poultry. Make an informed decision and take proper precautions if choosing to consume raw duck tartare.

Should you cook duck to medium?

Cooking duck to medium doneness leaves the center pink but kills potential bacteria and renders fat:

  • Medium duck is cooked to an internal temperature between 145-165°F (63-74°C).
  • Cooking to at least 145°F eliminates concerns about Salmonella, Campylobacter, and other pathogens.
  • The duck will retain moisture and pink color while fat is rendered at these temperatures.
  • Go for medium doneness to find a middle ground between food safety and ideal texture.
  • Allow thicker duck breasts and legs to rest after cooking to medium so juices redistributed.
  • Check the internal temperature with a meat thermometer for accuracy when cooking duck to medium.

Achieving medium doneness produces duck that is adequately cooked for food safety yet remains juicy and tender. It strikes a good balance when you want some pink color but not rare meat.

Is it better for duck meat to be rare?

There are pros and cons to serving duck meat rare:

Pros Cons
More tender, buttery texture Increased risk of foodborne illness
Retains moisture and fat May be greasy with unpleasant mouthfeel
Provides appealing pink color Potential survival of parasites like trichinella
Allows more duck flavor to come through Overcooked, burnt exterior if seared

Many chefs argue that duck reaches its peak flavor and texture when served rare. However, food safety should also be considered when determining appropriate rareness. It comes down to personal preference and risk tolerance.

Should you eat the fat on duck?

Duck contains a thick layer of subcutaneous fat under the skin that renders and crisps during cooking. Here’s what to know about eating duck fat:

  • The fat provides moisture, richness, and flavor as it cooks – so consumption is recommended for best taste.
  • Let the fat render fully during cooking to avoid greasiness.
  • The skin will become crispy and texture more palatable when fat renders.
  • Eating duck fat provides mostly monounsaturated fat, which has health benefits when consumed in moderation.
  • But duck fat is still high in saturated fat and calories, so limit intake if concerned about weight or heart health.
  • Try saving duck drippings after cooking to use for roasting potatoes or other vegetables.

Savoring the well-cooked duck fat can offer the best flavor and textural experience. But be mindful of overall consumption for long-term health.

What happens if you eat rare duck?

Here is what may occur if you eat duck meat that is rare or undercooked:

  • You assume a higher risk of contracting a foodborne illness like salmonellosis or campylobacteriosis.
  • Raw or rare duck may contain parasites like Trichinella spiralis if infected.
  • The texture or mouthfeel may be unpleasantly fatty or greasy.
  • Rare duck may look unappetizingly bloody or underdone.
  • If seared, the exterior of the duck may be burnt while the inside remains raw.
  • You may find the taste too metallic or undeveloped if the meat is very rare inside.
  • There is a possibility for digestive upset, nausea, vomiting, or diarrhea after eating.

While the risks are lower than with poultry like chicken, consuming rare duck still increases the likelihood of foodborne illness compared to properly cooked duck. Take precautions if choosing to eat duck cooked rare.

Should you cook duck breast medium rare?

Cooking duck breasts to medium rare doneness provides a balance of food safety and ideal texture:

  • Medium rare duck is cooked to an internal temperature of 135-145°F (57-63°C).
  • These temperatures are high enough to kill bacteria while keeping the meat pink and juicy inside.
  • Aim for the higher end of the range to render more fat and eliminate pathogens.
  • Allow thick breasts to rest 5-10 minutes after cooking to medium rare doneness.
  • Be mindful that even at these temperatures there is still a small risk of illness present.

For many duck aficionados, duck breast cooked to medium rare strikes an ideal balance between safe preparation and tender, moist meat. Follow proper hygiene and assess your own risk comfortability when deciding on medium rare doneness.

How to tell when duck is cooked properly

Here are some ways to determine when duck is cooked to the proper doneness:

  • Use an instant-read thermometer to check the internal temperature, which should reach at least 165°F (74°C) for whole duck or parts.
  • Check that the meat near the bone is no longer pink when cooking bone-in cuts.
  • The juices should run clear when pricking the duck rather than red or pink.
  • The tissue connecting the leg and thigh area is opaque with no traces of redness.
  • The duck skin is crispy and golden brown when sufficiently cooked.
  • The meat offers good resistance and does not feel overly soft when pressing with tongs or a finger.

Monitoring temperature and visual cues ensures duck reaches a safe minimum cooking temp for consumption while avoiding overcooking to an undesirable toughness or dryness.


Eating duck meat that is rare or pink inside comes with some level of risk but is considered safer than undercooked chicken or turkey. Appropriate sourcing and handling can help minimize concerns. While duck tartare is not recommended for high-risk groups, searing duck breast to medium rare may offer an ideal compromise between food safety and tender texture when undertaken with care and proper precautions.

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