to not eat the (dodgy?) duck my husband is cooking?

[outsidein]

My husband traditionally cooks duck for Christmas eve, but this year we're having it this evening.

He had to be out most of the day so he half cooked it this morning, left it in the oven at 80 degress all day and will finish cooking it tonight.

To me this sounds dangerous :(

However, I'm generally ridiculously cautious about meat, so I'm not sure if I'm being unreasonable about this.
Am I being over-cautious, or not??? Would you eat it (or let your kids eat it)?

Anyone?? I'm really freaking out about this - he will be so hurt if I don't eat it.

If he finishes cooking it tonight, how will that be dangerous? It's going to be cooked, right? He's not feeding it to you raw?

Do you cook, OP?

It will be all dry and yacky and nasty! To cook it for that long, it would have to be a confit, not just clonked in the oven and left to fester. That is gross. (oh and it could be breeding nasties right this minute, but the keeping it at 80 all day and then finishing of the cooking at a high temperature will probably kill them off but will absolutely render the meat pretty much inedible.)
(this is 80C not 80F isn't it btw? it makes quite a difference at lower temperatures - 80f is not hot enough really to make sure there are no bacteria, there are some that can cope with it)

Eat it! Duck can be served 'pink', same as beef and venison, etc.

Chicken, furkey, pork - no, has to be cooked through.

I would eat it, I'm no expert, but I'm inclined to say that if your husband finishes the duck off at a high enough temperature, it will be fine. I have friends with Aga ovens, and meat is generally left in all day at a low temp, and the results are mouthwatering. I love tales of husbands cooking, you lucky thing sounds as if he had done it before and lived another day! Please post back later to say how it went!

Don't eat it because it will be completely inedible- unless he is making a confit. Which won't be ready by this evening, surely?

I don't know either, but I wouldn't risk it. Poultry is one of those things you don't take a chance on.

However, I have googled this which says that 80 degrees is the minimum core temperature to be safe, so if it's all day at 80 degrees, I assume it should be ok.

But because I worry about salmonella I wouldn't want to risk eating a bird that hadn't been cooked in the 'proper' way.

Yes it's going to be cooked. It's the sitting around all day that worries me.

It is centrigrade, so hopefully hot enough?

So you think that this is fine and IABU?

Don´t know about dangerous, but it must be one hell of a size to need cooking for so long!

"I wouldn't want to risk eating a bird that hadn't been cooked in the 'proper' way." - yes that's exactly how I feel.

My obsessive googling suggests that if it was at a high enough temperature inside before turning it down to 80, it is fine. But there's no way to know that.

My DH is always very uncareful about food safety but has yet to poison us so I sort of trust him. What I expect will happen is what usually happens in our house in these situations - I won't eat it, everyone else will, everyone will be fine, my DH will say "I told you so".

Duck is not poultry for a start, and as it can be eaten rare, I very much doubt you could get ill off it.
I wouldn't cook it this way but people slow cook all sorts of meat. I think UABU op.

This is how you would cook it in a slow cooker, low temp for many hours. It will be absolutely fine!

It isn't poultry? I never knew that. What's it like rare, any idea?

Wants a slice of Lying's furkey

... had to read that back then... bliddy sesame seeds...

Anytime, Worra, as soon as I find one to cook, you're invited!

Duck is amazing rare, I love it. I wish I was having some now that you have got me thinking about it.

Duck is lovely rare. If we have duck breasts we always have them pink in the middle...nobody died yet!

Trust me OP it will be fine. As squeaky says, it's the same as cooking it in the slow cooker, low temp for a long time. As long as core temp has been reached when he heats up tonight then you won't die. As other posters have said, duck an be eaten rare....no problem, no shitty, no spewy :)

Do I need to trawl out my food hygiene certificates? Enjoy your duck, I am very very jealous!

Thanks for all your more-rational input, it is actually reassuring me.

I get this obsession from my mother who would tell you all the you should NEVER eat duck rare

My mother would cook everything to within an inch of cremation.. even veg had to be near mush...

it will be fine it will not be tough or dry there is lots of fat that will keep it succulent. I have often slow cooked most birds and meats at around 80 it will be absolutly fine. Duck rare is delicious

This sounds to me like a Heston Blumenthal recipe - am I correct? If your DH is cooking you things like this you should count your lucky stars. Its perfectly safe and should be delicious. Will you tell us how it goes?

I will definitely report back tomorrow (if still alive ).

My DH is a fabulous cook and does most of the cooking in our house! Yes I am very lucky!

Well?