In this blog post, we will talk about whether we can eat duck medium-rare. In addition to that, we will also look into what makes medium-rare duck best, how to cook a duck perfectly and tell when a duck is perfect to be served. In the end, we will see what makes duck meat very healthy.
Can you eat medium rare duck?
Yes, you can eat duck medium-rare. In fact, duck is best-served medium rare and when it is pink in the middle. Ducks contain a good amount of fat underneath the skin. This fat can be utilised to cook the duck without using any extra oil.
What makes medium-rare duck best?
Medium rare ducks will feel bouncy and the inside of the duck will be pink and juicy. In case you overcook the duck, the inside gets dried out, which is not something anyone will enjoy on their plate.
The reason duck must be cooked medium rare is because it harbours a lot of bacteria. As a result, according to the USDA, the duck must be cooked at a minimum of 165℉ (74℃). Cooking duck rare will leave many microbes in the meat and may lead to a variety of diseases.
As duck meat is white meat, it is gaining more attention over red meat as red meat is associated with cardiovascular diseases.
Which microorganisms are present in duck meat?
A variety of microbes have been reported in duck meat. Many of them are disease causing microbes in humans. Consumption of duck meat have been associated with diseases like salmonellosis.
The Korea Centre for Disease Control and Prevention announced the prevalence of Salmonella spp. in duck meat. In addition to that other microbes like Campylobacter spp., Escherechia coli, Listeria monocytogenes and enterococcus contamination have been reported in duck meat.
Thus, in order to make the duck contamination-free, it is essential to cook the duck at a high temperature as prescribed the USDA.
How to cook duck perfectly?
There are many ways to cook a duck. But in this article we share a simple recipe for cooking duck medium rare, that will be pink and juicy at the centre. Here are the steps:
- Take the duck breast and add salt and pepper to it. Place it on a cold non-stick pan without any oil and skin down. Then, turn the heat up gradually. The salt will help to extract the water out of the fat. If you place the duck on a hot pan, it will seal the fat inside.
- Switch on the oven and turn the temperature up to 200°C. Cooking at this high temperature will help reduce the microbial content from the meat.
- As the pan starts to heat up, the fat under the duck skin will start to melt into the pan. This allows you to cook the duck even without any oil and will make the skin crispy.
- As the fat melts down, turn the duck over in the pan and cook the meat portion.
- Transfer the duck into the oven, 200℃, for 6-8 minutes. Make sure you put the hot pan inside. In case you want to use a different dish, heat the dish inside the oven before putting the meat inside.
- Take the duck out and check the cooking by pressing your fingers into the meat. If it feels a bit resistant, yet bouncy, then you know your duck has been cooked perfectly and will be pink on the inside.
- Do not slice the duck when it is hot, as it will run off all the goodness in it. Make sure it cools down and then slice it.
- Your medium-rare duck is ready to be served!
You can click here to check out the cooking process.
Why is duck meat so healthy:
Here are some very vital points that make duck meat very healthy:
- Duck meat is a great source of protein. Around 75g of cooked meat provides for 25% of a person’s daily protein needs.
- Duck is an excellent source of Iron. It provides around 50% of the Iron we need in a day. Iron is essential to make hemoglobin, which carries oxygen throughout the body.
- It also contains omega 3 and omega 6 fats.
- Duck is an excellent source of micronutrients like Magnesium.
- It is also a high source of selenium. Selenium helps to reduce symptoms of chronic inflammation and helps to boost up the immune system.
- Duck meat is a good source of vitamin B. It contains vitamin B3, which is also called niacin. Vitamin B helps to improve the immune system, muscular and nervous system, cognitive function and hormone production.
- Duck meat contains fewer calories as compared to beef.
Duck meat is a great source of protein and can be incorporated into our diet. While cooking, it must be kept in mind to cook it medium rare and not overcook it, as it takes away the juiciness from the meat.
- Adzitey F., Huda N., Rusul G. Prevalence and antibiotic resistance of Campylobacter, Salmonella, and L. monocytogenes in ducks: A Review. Foodborne Pathog. Dis. 2012b;9:498–505.
- Witak B. Tissue composition of carcass, meat quality and fatty acid content of ducks of a commercial breeding line at different age. Arch. Tierz. Dummerstorf. 2008;51:266–275.