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Hey guys, I ate at a Thai restaurant recently and ordered 'golden noodle duck'. It was super crispy, all the easy through and didn't taste burnt or oily at all, served with a sweet plum sauce. I've cooked lots with duck and usually go for medium inside and crispy skin, but how would you get...

Thanks everyone! Seems like it's a matter of testing both methods and picking the one that works best for me :)

What's the consensus on cooking red meat cold, ie, directly from the fridge, versus bringing it up to room to room temperature first? Thanks!