What’s the story on eating duck medium rare, to rare ?
Everything I read on the internet, including members posts here, all say medium rare to rare is the proper way to cook and enjoy duck.
Can’t it make you sick, like eating chicken that’s not thoroughly cooked ?
As I mentioned before...Over cooking duck, like we use to do, always produced the same dry, liver taste. Yuck !
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Past medium rare, waterfowl gets chewy and liver-tasting. If cooking on high heat, I wouldn't go past 135 deg or so.
If cooking in gumbo, stews, etc, you can cook low and slow until it falls apart. Then the above doesn't apply.
