Duck Duck Duck. I'm no expert and recently returned a half roast duck to the resturant's kitchen because it was undercooked. I would say it was medium rare. I always thought duck should be crispy on the outside and well done throughout. The thought of any kind of less than fully cooked poultry makes me queasy. While the resturant was nice about it they inferred that it was supposed to be this way. Could that be right? Are they suppose to serve duck this "raw"? Or am I a hick? Thanks for the responses in advance. slp
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