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Food Safety and Inspection
Service United States Department of Agriculture Washington, D.C. 20250-3700 |
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Food Safety and Inspection
Service United States Department of Agriculture Washington, D.C. 20250-3700 |
Consumer Education and Information
Slightly Revised February 2003
The White Pekin duck, native to China, is a relative newcomer to America. In 1873, a Yankee Clipper ship crossed the Pacific with fewer than a dozen of them, marking the beginning of America's domestic duck industry. The domestic goose, bred in ancient Egypt, China and India, arrived from a different direction -- across the Atlantic from Europe, where they're immensely popular. Following is background information on these two poultry species.
Almost all ducks are raised indoors to protect from predators and to manage their manure, which is collected and used elsewhere selectively as fertilizer. Most ducks are now raised in Wisconsin and Indiana since land on Long Island, N.Y., where most ducks were formerly raised, has become increasingly too valuable for farming. Ducks are fed corn and soybeans fortified with vitamins and minerals. Most feed contains no animal by-products.
Geese are raised under cover for the first six weeks of life. Then they are put on the range 14 to 20 weeks where they eat available grass and some grain. California and South Dakota are the main geese-raising states.
No hormones are allowed in U. S. duck or goose production. The Food and Drug Administration strictly prohibits the use of hormones in these birds.
Very few drugs have been approved for ducks and geese so antibiotics are not routinely given and are not useful for feed efficiency. If a drug is given -- usually, through the feed -- to cure illness, for example, a "withdrawal" period of days is required from the time it is administered until it is legal to slaughter the bird. This is so residues can exit the bird's system. FSIS randomly samples poultry at slaughter and tests for residues.
When these birds are slaughtered, they are first stunned electrically. After their throats are cut (by hand, for geese) and the birds are bled, they are scalded to facilitate removal of large feathers. To remove fine pinfeathers, the birds are dipped in paraffin wax. Down and feathers, a very valuable by-product of the duck and goose industry, are sorted at another facility.
All ducks and geese are federally inspected. Grading is voluntary and a plant pays to have its ducks or geese graded. The presence of the USDA Grade shield, usually Grade A, on these products is an indication of quality. USDA Grade A ducklings are the highest quality available. They are plump, meaty and have skin free from cuts, bruises and tears. There are no broken bones, no missing parts and few pin feathers. Grade B and Grade C ducklings are not usually found in supermarkets.
Additives are not allowed on fresh duck or goose. If the meat or giblets are processed (such as in paté or smoked breast, for example), any additives such as MSG, salt, or sodium erythorbate, must be listed on the label.
Ducks and geese swim, and they have a fat layer beneath the skin that keeps them buoyant. Before cooking a whole bird, the skin should be pricked all over with a fork to facilitate the fat rendering out. This fat layer must have melted and disappeared for the bird to be done.
The fat is not "marbled" into the meat so it can easily be removed from the surface of a raw duck or goose if deboning the meat before cooking.
Some cuts may be used mainly for food service and restaurants.
Today Americans consume about .34 (1/3 pound) of duck per person yearly, down from .44 pound in 1986. Consumption of goose is less.
When buying whole duck or goose, allow about 1 to 1 1/2 pounds of raw weight per person. Raw boneless meat yields about 3 servings per pound after cooking. Estimate 3 to 4-ounces per person for fully cooked products.
Duck and goose are poultry and considered "white" meat. Because they are birds of flight, however, the breast meat is darker than chicken and turkey breast. This is because more oxygen is needed by muscles doing work, and the oxygen is delivered to those muscles by the red cells in the blood. One of the proteins in meat, myoglobin, holds the oxygen in the muscle, and gives the meat a darker color.
Chickens and turkeys stand a lot but do little if any flying, so their breast meat is white and leg meat, dark. Game birds, however, spend time flying so their breast meat may be as dark as leg meat.
Because all the meat on a duck or goose is dark, it has a stronger flavor than chicken breast meat--and even chicken leg meat.
All fresh meat qualifies as "natural." Products labeled "natural" cannot contain any artificial flavor or flavoring, coloring ingredient, chemical preservative or any other artificial or synthetic ingredient. All products claiming to be natural should be accompanied by a brief statement which explains what is meant by the term "natural."
As on any perishable meat, fish or poultry, bacteria can be found on raw or undercooked duck or goose. Bacteria multiply rapidly at temperatures between 40° and 140° F (out of refrigeration and before thorough cooking occurs). Freezing doesn't kill bacteria but they are destroyed by thorough cooking of any food to 160° F.
Salmonella is often associated with shell eggs and poultry. It may be found in the intestinal tracts of livestock, poultry, dogs, cats and other warm-blooded animals. This strain is only one of about 2,000 Salmonella bacteria. Freezing doesn't kill this microorganism but it is destroyed with thorough cooking of any food to 160° F.
Salmonella must be eaten to cause illness. Raw poultry must be handled carefully to prevent cross contamination. This can occur if raw duck, goose or their juices contact cooked food or foods that will be eaten raw such as salad. Salmonellosis is a foodborne illness characterized by stomach pain, diarrhea and nausea.
Irradiation has not been approved for duck or goose.
FRESH DUCK OR GOOSE. Because the demand is not as high as for other poultry such as chicken or turkey, ducks and geese are usually kept in the frozen food cases at supermarkets. At holiday times, fresh duck and goose may be available.
Select them just before checking out at the register. Put each duck or goose in a disposable plastic bag (if available) to contain any leakage which could cross contaminate cooked foods or produce. Make the grocery your last stop before going home.
At home, refrigerate a duck or goose immediately (40° F) and use within 1 or 2 days, or freeze (0° F) in its original packaging. If kept frozen continuously, it will be safe indefinitely.
READY PREPARED DUCK OR GOOSE. If picking up a cooked Peking Duck, or other fully cooked product, be sure it is hot when you pick it up. Use it within two hours or cut it into several pieces and refrigerate in shallow, covered containers. Eat either cold or reheated to 165° F (hot and steaming). It is safe to freeze ready prepared poultry. For recommended storage times, see the chart below.
Marinate duck or goose in the refrigerator up to 2 days. Boil used marinade before brushing it on the cooked poultry. Discard any uncooked leftover marinade.
| PRODUCT | REFRIGERATOR 40° F | FREEZER 0° F |
|---|---|---|
| Fresh Duck or Goose | 1 to 2 days | 6 months |
| Fresh Giblets (liver, etc.) | 1 to 2 days | 6 months |
| Cooked Duck or Goose; gumbo, stews or casseroles | 3 to 4 days | 2 to 3 months |
| Leftover takeout or restaurant food | 3 to 4 days | 2 to 3 months |
| Smoked duck breast or franks: Vacuum sealed | 2 weeks (or 1 week after "use-by date") | 1 to 2 months |
| Smoked duck breast or franks: After opening | 7 days | 1 to 2 months |
| Frozen commercial dinners or entrees | Keep frozen before cooking | 3 to 4 months |
| Canned Duck or Goose products in pantry (paté, soup, etc) | 2 to 5 years in pantry; 3 to 4 days after opening | After opening, 2 to 3 months |
There are three safe ways to defrost a frozen duck or goose: in the refrigerator, in cold water and in the microwave. Never defrost on the counter or in other locations. Whole birds may take 1 to 2 days or longer; parts, about 1 day. Once the raw poultry defrosts, it will be safe in the refrigerator an additional day or two before cooking. During this time, if you decide not to use the product, you can safely refreeze it without cooking it first.
To defrost a duck or goose in cold water, do not remove packaging. Be sure the packaging is airtight or put it in a leakproof bag. Submerge the bird in cold water, changing the water every 30 minutes to be sure it stays cold. A whole (3 to 4-pound) duck or package of parts should defrost in 2 to 3 hours; a goose, which is larger, may take 4 to 6 hours.
When microwave-defrosting a duck or goose, plan to cook it immediately after thawing because some areas of the food may become warm and begin to cook during microwaving. Holding partially cooked food is not recommended because any bacteria present wouldn't have been destroyed. Foods defrosted in the microwave or by the cold water method should be cooked before refreezing.
Never brown or partially cook duck or goose to refrigerate and finish cooking later because any bacteria present wouldn't have been destroyed. It is safe to partially pre-cook or microwave poultry immediately before transferring it to the hot grill to finish cooking.
Cooked muscle meats can be pink even when the meat has reached a safe internal temperature. If fresh duck or goose has reached 160° F throughout, even though it may still be pink in the center, it should be safe. The pink color can be due to the cooking method or added ingredients. However, for tenderness and doneness, cook duck or goose to 180° F.
The USDA recommends cooking whole poultry to 180 °F as measured in the thigh using a food thermometer. When cooking pieces, the breast should reach 170 °F internally. Drumsticks, thighs, and wings should be cooked until they reach an internal temperature of 180 °F. Approximate cooking times for use in meal planning, see the following chart compiled from various resources.
| TYPE OF POULTRY | ROAST (350° F.) |
GRILL Direct heat |
SMOKE Indirect heat* |
BRAISE |
|---|---|---|---|---|
| Whole duckling, 4 to 6 lbs Do not stuff; fatty cavity |
30 to 35 min/lb | Not preferred | 2-1/2 hours | Not preferred |
| Duckling breast or parts | 2 hrs. | 30 to 40 min | 2 hours | 60 to 75 minutes |
| Whole young goose, 8 to 12 lbs | 2-1/2 to 3 hours+ | Not suitable | 2 to 2-1/2 hrs | Not preferred |
| Young goose, cut up | 2 hours | 35 to 40 min. | 2 hours | 2 hours |
NOTE: Prick skin of whole duck or goose before roasting or
smoking so fat can render.
+ Unstuffed. If stuffed, add 15 to 30 minutes additional time.
* Indirect method using drip pan.
For additional food safety information about meat, poultry, or egg products, call the toll-free USDA Meat and Poultry Hotline at 1-888-MPHotline (1-888-674-6854); for the hearing-impaired (TTY) 1-800-256-7072. The Hotline is staffed by food safety experts weekdays from 10 a.m. to 4 p.m. Eastern time. Food safety recordings can be heard 24 hours a day using a touch-tone phone.
The media may contact the USDA Meat and Poultry Hotline at (301) 504-6258.
Information is also available from the FSIS Web site: http://www.fsis.usda.gov
The USDA is an equal opportunity provider and employer.
For Further Information Contact:
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