General Discussion

A rare bird

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A rare bird

Heidi Claire | Feb 6, 2002 11:12 AM

I was reading an article this morning on the rising popularity of squab in the US. Optimal flavor and texture is said to be achieved at medium to medium rare doneness. My question is this - why is it acceptable and even encouraged to eat squab and duck not fully cooked through when most people would not ever consider ingesting chicken this way due to health/safety issues? Do they not pose the same bacterial threats? A fowl is a fowl is fowl, is it not?

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