While the USDA recommends cooking duck to a safe minimum internal temperature of 165° F (74° C) to avoid the potential risk of salmonella poisoning, restaurants often serve duck medium-rare.

Since duck has dark meat and tight muscle fibers, these muscles are often cooked much like beef for tender results. When properly handled, duck can be served pink. A duck breast that is cooked well done will be too tough, as opposed to being cooked to medium rare. If you are squeamish about eating undercooked duck, make sure to cook it to 165° F (74° C).

Note: Duck legs are comparable to the tougher cuts of meat in beef and must be cooked using either a moist-heat cooking technique such as braising, or roasted slow and low and all the way through for tender results.