No, pink duck is generally not considered safe to eat due to the risk of bacterial contamination.
According to food safety guidelines, duck should be cooked thoroughly until there is no pink meat remaining, similar to how chicken should be cooked. This is primarily due to the risk of Campylobacter bacteria, which can cause food poisoning.
While some culinary traditions historically allowed for medium-rare duck, food safety agencies like the Food Standards Agency (FSA) have advised against this practice due to potential health risks. Therefore, it's crucial to ensure duck is cooked completely to minimize the risk of foodborne illness.
