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.
Domestic? If this is domestic farm raised duck you do not have much to worry about. Most duck is served medium rare.