Duck cooking temperature chart
Even a basic roast duck recipe that can ensure a juicy duck breast can make consumers forget about chicken dishes. Duck is a trickier bird protein in comparison to chicken and a traditional turkey. Although less available, duck meat is a popular protein component that offers bold flavors. Duck meat is more compared with red meat as with game birds than white. Since ducks can fly, more oxygen is needed in their breast muscle fibers which then brings more blood to this area. In addition, duck meat with skin contains more fat when compared with chicken. The advantage of duck fat is the strong flavor it provides the dish. Overcooking duck meat, especially its breast part, can result in bland and rubbery traits. Nailing the ideal cooking method for duck can be easily achieved when guided by a duck cooking temperature chart and a food thermometer.
Cooking duck meat can sometimes confuse food handlers. Roasted duck meat takes many hours of cooking practice and distinctive step-by-step instructions to make this food amazing. Processing it a few minutes more in direct heatthan the recommended cook time, even at the correct internal temperature cangive you a dry texture. Most chefs recommend cooking duck to medium-rare doneness where the meat shows a pink center as you run a sharp knife through it and the juices are still intact. Although, you may have heard how bird meat, including ducks, is associated with the pathogen Salmonella. So, is it safe to eat duck medium-rare?
Find out the answer and how to use a duck cooking temperature chart in this article.
What is a duck cooking temperature chart?
A duck cooking temperature chart is a visual tool that food handlers can use to guide themselves in properly cooking duck meat. This temperature chart contains the different cuts of duck meat, recommended internal cooking temperature, and duck cooking time for each type of ideal cooking method. Although the oven temperature for roasting and baking duck and the temperature of the pan for frying may vary, the target internal temperature remains the same. While there are many contradicting reports on consuming duck in medium-rare doneness, this is usually how duck is enjoyed in restaurants similar to beef steak and lamb. Duck, unlike chicken and other poultry meats, is known to have less risk of Salmonellosis, which is the foodborne illness that you can get from eating any undercooked meat.
To cook a fantastic duck breast at medium-well doneness with the duck skin crisp, the internal temperature must be at 135°F which can be attained with medium-high heat. At this internal cooking temperature, the outside of the duck is perfectly seared with crispy skin, and exterior meat but still has a slightly pink center. Although, eating undercooked game meat, like any other meat, still has the risk of causing foodborne illnesses especially for high-risk groups. This group includes the elderly, pregnant, children below 5 years old, and immunocompromised individuals.
By standard, the USDA recommends duck to be cooked at 165°F for all parts of the duck and then transfer duck to a baking tray or rack at ambient temperature for carryover cooking from residual heat. Duck leg, duck thigh, and duck drumstick when cooked to this internal temperature, will become perfect as the connective tissues will help the meat stay moist for tender duck meat. A similar internal temperature for cooking is suggested for a whole domesticated duck for at least 35 minutes per pound. On the other hand, duck breast meat, when cooked at this temperature, tends to become very dry.
To learn more about cooking duck meat, here are a few frequently asked questions about this topic:
What temperature does the duck need to be cooked to?
Generally, duck meat is advised to be cooked in indirect heat and at a cooking thermometer reading of 165°Fto prevent the risk of causing foodborne illnesses.
What temperature should duck breast be?
Like any other part of a domesticated duck, the bird breast meat including other parts such as duck thigh and wing tips is suggested to be cooked at 165°F. Despite this, this part of the duck is often served medium-rare to medium duck breast cooked meat to retain its flavors and texture. To achieve this, cook duck for about 8 minutes for medium-rare at 135°Fwith gentle heat.
Is it safe to eat duck medium-rare?
Duck meat is known to contain less risk of Salmonella-related foodborne illnesses when compared with poultry meats and is widely served as medium-rare. Proper food handling practices of fresh or frozen duck, accurate cooking temperature using a duck cooking temperature chart, and a digital food thermometer can help you achieve this.
