We need to address the elephant in the room, the USDA cooking temperature guide. Since duck is a bird, it falls under the category or poultry for cooking temperatures. That would mean that the food safe temperature of a duck should be 165°F (74°C). But here is the problem, at that final temperature you would be left with a dry, leathery, and livery cut of meat that is a far cry from the heights of flavor it should be.
Chicken must be cooked to 165°F (74°C) for several reasons most notably being killing salmonella. But a duck is not a chicken. One of the key differences is the muscle structure of the meat. Ducks are migratory birds built of slow twitch muscles that requires a lot of oxygen. That means the meat has a tighter structure and a high amount of myoglobin, the same protein that gives steak its “steak-ie” flavor.
These factors, along with the way most ducks are raised, limit the exposure to the harmful bacteria and allow you to cook the meat to a much lower temperature. So is it 100% safe to eat with no risks, no, but neither is a medium rare steak or an over easy egg.