At what temperature is a whole duck typically cooked?

A whole duck is typically cooked at a temperature of 170°C. This temperature is considered safe and effective for ensuring that the meat reaches a proper internal temperature while allowing the skin to become crisp, which is a desirable characteristic when preparing duck.

Cooking at this temperature helps ensure that the duck is fully cooked, allowing the fat to render out, which contributes to flavor and texture. At 170°C, the meat becomes tender without drying out, striking a balance that is crucial when preparing poultry. Lower temperatures could result in undercooked meat, while excessively high temperatures could burn the exterior before the inside is properly cooked.

Understanding the importance of cooking temperature is vital for food safety and quality, particularly with poultry, where proper cooking minimizes the risk of foodborne illnesses.