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Pink duck but not pink chicken

post #1 of 2
Thread Starter 
Duck breast in restaurants is often cooked till it is pink. However with chicken we all know it must be fully cooked.

What is the technical reason one bird can be served medium rare but the other well done.

They are both poultry. My understanding is that chicken can lead to salmonella poisoning amongst other bacteria, isn't duck prone to similar issues?
post #2 of 2

I don't think duck is raised in the kind of industrial filth (crowded into stacked cages contaminated with feces teeming with bacteria) that makes us need to treat raw chicken like a hazardous material.

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