Now, I think we have all heard of this method of telling that poultry is done: "When the meat pulls away from the bone easily." How true is this? Might the meat be overcooked in some cases.
Now my specific situation regards duck (both ~5 pounds). We deep fried some ducks for Christmas dinner. The first we checked at 20 minutes, it wasn't done, so we put it in for another 20 minutes. The other just cooked for 35 minutes. They both measured in at ~175 F - 180 F and were allowed to rest. But I was just eating left overs and one of them was sort of rubbery/chewy near the bones and the thigh and leg didn't seperate easily. The other was the opposite but a little dry. I am curious about risk of foodborne illness and whether I should chuck it.