Duck breast
Ankbröst
58°CRest 5 min
Cook to this all the way through
Skin down, low heat, and served pinker than chicken.
Safe minimum 72°CLivsmedelsverket
On the grill
Duck breast is conventionally served pink, closer to a steak than to chicken. Start it skin-down over indirect or gentle heat to render the fat slowly without scorching it.
Livsmedelsverket sets the same poultry floor for duck as for chicken, 72 °C; common restaurant practice pulls it far earlier. Cook it through if you are at all unsure of the source.