Duncan Booth wrote:
> It is quite hard to get reliable facts about the safe temperatures for
> cooking. For example, the USDA says that duck and goose must reach an
> internal temperature of 165F (74C), and various UK websites I found said
> that if not cooked to 70C there was a risk of salmonella.

snip

>> Whether that applied also to your French goose breast is of course another
> question entirely.

Goodness knows but I am still breathing and I can safely say that there
were no explosions in my stomach - sometimes they have been so loud I
am sure the neighbours can hear!