Ziay!

superflytnt71

I know that it has something to do with the slaughter process, but that's not enough for my curiosity.

lp_spinner

There are two issues: flavor and safety.

Flavor: either can be cooked rare, but duck tastes good rare and chicken does not. This could be because we are conditioned to like well-done chicken, but I don't think so!

Safety: salmonella is pandemic in the US poultry flock, meaning every bird is a carrier and when they are butchered one has to assume that everything is contaminated with salmonella. This is far less of an issue with isolated flocks, such as are more typical with ducks. Also,whether it is chicken, duck, or beef the internal muscle meat is sterile. Contamination only occurs when the muscle is cut into. Cook the outside well, and it does not matter if the inside is rare. (This is not true for cases like pork or fish, where a parasite has infiltrated the meat itself).