I watch DU tv all the time and it seems like every time the dude on there cooks ducks or geese he basically just sears the meat for 3 minutes on each side and then serves it up. I have always been under the impression that ALL poultry, be it chicken, duck, goose, turkey, or whatever other type of bird needs to be cooked through. That's not to say it needs to be overcooked, because I know chicken can be cooked through, but still juicy and flavorful. But I have heard it said that if duck or goose is cooked through, its overcooked. With the possibility of the Bird Flu out there (I know, I know, the government says the chances are slim), I don't see how you wouldn't cook waterfowl thoroughly. So my question is this- With all these things considered, how do you cook your waterfowl? and Are you concerned at all about the Bird Flu issue?