Salmonella: http://www.fsis.usda.gov/factsheets/duck_&_goose_from_farm_to_table/index.aspas on any perishable meat, fish or poultry, bacteria can be found on raw or undercooked duck or goose. Bacteria multiply rapidly in the "danger zone, " at temperatures between 40° and 140 °f (out of refrigeration and before thorough cooking occurs). Freezing may limit growth but does not kill bacteria.
Answered 8/4/2012
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