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I'm going to wager a guess that it's because duck meat is considered a red meat, not white, like most poultry. If you have eaten duck before, you will know what I mean. Duck meat is dense and dark red/brown when cooked; much like the consistency of a cut of beef. Perhaps because ducks also live in a different environment than commercially raised chickens and the like, there is also a low chance of salmonella infection. Their diets are a bit different than grain fed or even free range poultry (Ducks do eat some greens on land but do a lot of their grazing in the water)!
Just as a side note, duck usually has a thick outer layer of fat (due to ducks being water fowl) that you should leave on when cooking! This keeps the meat moist and juicy, and you can always peel or cut it away from the steak itself when it comes time to eat it.
Hopefully this helps a bit!
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Any meat cooked rare poses a threat to you, especially chicken and pork.
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well done
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Rare
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BBQ the chicken.
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I ordered my steak medium rare and it came out well done.
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Well, all I can say is, although rare, it has been done.
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Rare: 120 to 125 degrees F Medium Rare: 130 to 135 degrees F Medium: 140 to 145 degrees F Medium Well: 150 to 155 degrees F Well Done: 160 degrees F and above
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