What minimum internal temperature should duck reach when fully cooked?

The minimum internal temperature for duck when fully cooked should reach 165°F to ensure that harmful bacteria are effectively killed, making the meat safe to eat. This temperature is especially critical for poultry, as it significantly reduces the risk of foodborne illnesses caused by pathogens such as Salmonella and Campylobacter, which can be present in raw or undercooked poultry.

Reaching 165°F guarantees that the meat is not only safe but also allows for proper texture and moisture retention. Cooking duck to this temperature is consistent with food safety guidelines provided by regulatory agencies, emphasizing the importance of cooking poultry thoroughly before consumption. This ensures that diners can enjoy their meal without health risks, reaffirming trust in safe food handling practices.