Why is it that when we serve duck it is best pinky or slightly under done yet chicken must be fully cooked ?
If a guest was served a piece of chicken with an trace of pink they yell "salmonella !!"
Duck and chicken are both poultry yet one can be served medium but the other has to be fully ccoked. Why?
Is there a logical reason for this ?
Surely ducks cannot be less prone to give you food poisoning ?
Or can we actually serve chicken pink , but choose not to in most cases ?
In europe pork is commonly served slightly underdone but in the UK everyone wants it well done.
Hi! I want to know that, If duck is poultry, why does it look more like red meat? Thanks in advance!