When duck meat is served pink, is it safe to eat?
As with other meat and poultry, the safety depends on whether it has reached a high enough temperature during cooking. Color is not an indicator of “doneness” in duck or in other poultry or meat. When chicken is cooked, for example, it is possible for the pink color to disappear before the safe temperature has been reached. Duckling, however, has darker meat and is usually still slightly pink in the center when properly cooked to an internal temperature of 165 degrees. *** The American Institute for Cancer Research (AICR) is the cancer charity that fosters research on the relationship of nutrition, physical activity and weight management to cancer risk, interprets the scientific literature and educates the public about the results. It has contributed more than $91 million for innovative research conducted at universities, hospitals and research centers across the country. AICR has published two landmark reports that interpret the accumulated research in the field, and is committed to a
