Is rare duck breast safe?
Other forms of poultry are regarded as undercooked at the slightest sign of pink juices and yet it is common practice to cook duck so that it's medium rare. Is the risk of food poisoning significantly lower with duck meat than other birds?
On the other hand, if we could be sure that a piece of chicken could was salmonella-free, would its texture and flavor be improved by not overcooking it? I expect the sight of pink would put most people off but if one could overcome that, could it actually taste better?
I personally dislike the texture of under-cooked chicken and I don't think it tastes better.
As more folks use low temperature/sous vide cooking, it is important to understand that color and texture are not good indicators of a protein's safety. You may not like the texture, but one can easily produce a safe to eat piece of chicken, for example, that looks "pink." Safety is a product of time and temperature.
Rare duck meat is safe to eat because it does NOT contain the same risk of Salmonella as does chicken meat.
Primarily because ducks, as mentioned above, have not traditionally been raised in the same squalid conditions as "factory raised" chickens - salmonella is a disease that is primarily transmitted through dirt/dirty unclean conditions.
Now, on the other hand, as more and more ducks are being raised in industrial conditions, they are also becoming more likely to contain strains of Salmonella.
How can you be sure of the conditions of manufacture for any meat you purchase? Is it worth the risk?
"Bucolic - Adjective - Of or relating to the pleasant aspects of the countryside and country life" -- is that the word you intended to use?
This is just plain wrong. Commercial ducks are farm raised, and have the same risks as chickens etc. This risk is different from country to country, and from farm to farm. Wild ducks can carry the same risk too. Having said that, in many countries, the risk for chicken or duck are well overstated