The recommended internal temperature for ground duck is 165°F (74°C) to ensure it is fully cooked and safe to eat. This temperature standard aligns with USDA guidelines for all poultry, including duck, chicken, and turkey, to prevent foodborne illnesses. While whole duck breasts can be cooked to lower temperatures (around 135-140°F) for juiciness, ground duck must reach 165°F because grinding distributes bacteria throughout the meat, making thorough cooking essential. Using a reliable food thermometer to check the temperature is advised for safe preparation.