[smokehunter]

I'm going to cook some wild duck for a christmas party tonight. They have been in a mini refrig soaking in salt water for several days. I marinated them last night and wrapped them in bacon. I noticed this a.m. that the freezer part was iced up. I stuck a thermometer in the marinade and it was at 44 deg. So, my question is, I realize the danger zone is 41-140. Do you guys think 3 deg really makes that big of a difference? Thanks for the help.