How long can you keep duck for?!

[snips86x]

I cooked a duck breast on Friday and the remainder of it has been in the fridge. Would it be ok to eat after being chilled for 3 days?

 

[DoneADougalOnSofa]

You're on the limit.
Eat it today- but check smell/texture/appearance first, and probably best to have it hot rather than cold in a sarnie...

Most likely fine, though.

 

[snips86x]

How would I heat it? Nuke or Oven?

 

[panthro]

Did you cook it well, or was it slightly pink? I'd probably nuke it in the microwave for about 3-4 minutes.

 

[Jonny69]

It'll be fine in something like a stir fry. Just make sure it's hot all the way through.

I usually keep cooked poultry for 4 days and if it's on the 5th day I'll only use it in things like pie fillings where it'll be in the heat for a long time

 

[cheesyboy]

I don't understand meat - can anyone explain why I can hang freshly shot ducks in my garage for 2 weeks and it still be fine to eat, but shop bought duck will go off after a week, and be dubious once cooked after 3 days?

 

[Mr Jones]

I don't understand meat - can anyone explain why I can hang freshly shot ducks in my garage for 2 weeks and it still be fine to eat, but shop bought duck will go off after a week, and be dubious once cooked after 3 days?

Freshly shot and hung can last if the temperature is stable i.e. in a garage.
This is then cooked to eliminate any surface bact. That's why we can do this to whole meat, not mince.

Cooked meat, unless you nuke it to temperature as you've done with fresh meat (and completely rubberise the cook meat), you risk bacteria growth that survived and can cause an stomach upset.

And to the OP, dice it up, pan fry it crisp then drop them in to a nice egg fried rice (with diced pineapple too!) Delicious.

 

[Gammawolf]

Also its worth noting that its not just bacteria, it's toxins that are created as a by product - some of which are not destroyed by conventional kitchen heating temperatures.