Duck and goose cooking?

As a chef I cooked both, now a whole duck or goose are cooked completely, breast of duck because it is denser and not as stringy can be served medium rare to medium, it is the protein structure, and they are handled differently than chickens, I have done smoked duck and goose breasts for appetizers, curing in a salt brine the slow smoking them like a sausage, we even made a type of sausage that way with them and add a bit of pork for flavour, it is all in the seasonings and how there smoked or cooked to prevent food borne illness issues.

There is less chance.

I'd rank it below getting ill from rare ground meat.

The reason is, most ducks aren't factory raised in the conditions that tend to spread salmonella so easily. More often than not, a place serving duck will also give you two minutes of patter on how the duck lived a fine life. Less crowding means less likelihood of disease.

Goose and duck are comparable with their fat content fabric...... I cooked it as quickly as..... and it got here out fantastically lots I dealt with the duck an identical way as a chicken..... i replaced into basically instructed to attain the breast into diamonds... smash the fat right into a diamond development without cutting with the aid of to the beef kind in roasted duck in chefs under... use the link for all your cooking needs.... have faith me.... you will discover a recipe

All poultry can carry salmonella, but that does not mean that every chicken, duck or turkey does. Not falling ill that time is no guarantee you won't become ill the next time,

there is LESS chance of getting food poisoning, but its still there

duck and goose can carry salmonella.

Yes, it can happen, I prefer all of my meats well cooked..I don't want to take that chance..Next time you see blood sent it back...=)