Grilled duck cooking temps

[Bruce]

I figured this would be the best section to post this question to. I just read this recipe for Grilled Duck on the Thermoworks web site. It says that the Duck breast meat should be pulled at 130F. I thought duck was poultry and all poultry should be cooked to 165F? Am I missing something here or is Thermoworks putting out some bad info?

Grilled Duck Breast: Sure-fire Recipe With Temperature Tips

Author: Martin EarlWith fall in full glory, I’m turning to hearty, comforting dishes. I haven’t abandoned the grill to the snowy wastes just yet (and, in truth, I do grill some throughout the winter), so something hearty, autumnal and grilled sounds just about right, and that’s where grilled...

blog.thermoworks.com

 

[DanHoo]

from what I remember, the 165 is the magic number where it is certain to be 99.999999% free of bacteria, however lower temps and time has the same result. a similar result. ( my lawyer just called me and asked me to update that)

I'm guessing since it is a breast and there is no bone to hold the temps, once it is at 130 for ??? minutes it is safe, along with carry over temp which may take it up to 135F

I don't' remember where I saw the time vs temp to kill the bacteria. I think it was an Alton Brown good eats show.

Sous Vide has similar guidelines around time at temp with eggs allow a "raw" egg to be safe for hollandaise.