Given the task definition, example input & output, solve the new input case.
Given a paragraph about cooking, and a set of conversational questions and answers about the paragraph, say whether the passage contains sufficient information to answer the follow-up question. Say Yes if it is answerable; otherwise, say No. The paragraph has the prefix 'CONTEXT:'. Each conversation question has a prefix 'Q:' followed by the answer prefix 'A:', and the follow-up question has a prefix 'FOLLOWUP_Q:'.
Example: CONTEXT: Duck feet will render plenty of gelatin because of the amount of cartilage, same as chicken feet. Any bird's feet are a good choice.The method for making stock is pretty much the same no matter what you put into it, so yes, you can follow your favourite recipe for chicken stock and substitute duck feet. The only thing to keep in mind is that duck feet, like any other duck parts, are substantially more fatty than their chicken equivalents, so assuming you want a clear or mostly-clear stock, you'll have to spend a lot of time skimming.Alternatively you can clean the feet and other bones by boiling them in plain water for 5-10 minutes, then dumping it all out and starting over - which is what your linked recipe suggests. I don't usually do this for brown stocks because you lose a lot of flavour, but if you're starting from raw then it won't make much difference and it's an easy/lazy way to get rid of a lot of the fat at once. <sep> Q: Can I use duck feet to make duck stock A: The method for making stock is pretty much the same no matter what you put into it, so yes, you can follow your favourite recipe for chicken stock and substitute duck feet Q: Does it add the same flavor and mouth feel? A: The only thing to keep in mind is that duck feet, like any other duck parts, are substantially more fatty than their chicken equivalents <sep> FOLLOWUP_Q: How does this change things?
Output: Yes
The question asks about how the stock can be less fatty or mostly clear. This can be infered from the previous conversation. The answer is written in the passage that if mostly clear stock is needed then one has spend a lot of time skimming.

New input case for you: CONTEXT: With chicken and turkey, the most important "trick" to cooking it is to make sure the dark meat gets done before the white meat dries out, and to make sure the skin crisps up somewhat.Duck is all dark meat, and has a thick layer of fat that must be rendered out. There is not a lot of danger in drying out the breast meat like with a chicken.Like Martha said, it's best to make a few shallow cuts in the skin over the breast (don't go all the way through to the meat) to help the fat render out. A simple (western) roasted bird would be cooked at 350F for about 1 hour 45 min, with the oven turned up to 500F for another 15 minutes to crisp up the skin. There is a LOT of fat rendered out, so it's best to roast in a sturdy roasting pan, on a rack (so it doesn't sit in the fat), and drain the fat about an hour into cooking (save the fat, though; it's delicious).Personally, I think duck is easier to cook, but it's definitely different from roasting a chicken. <sep> Q: Differences between cooking a whole duck vs chicken or turkey? A: With chicken and turkey, the most important "trick" to cooking it is to make sure the dark meat gets done before the white meat dries out, and to make sure the skin crisps up somewhat Q: what other things should be considered when cooking duck? A: A simple (western) roasted bird would be cooked at 350F for about 1 hour 45 min, with the oven turned up to 500F for another 15 minutes to crisp up the skin Q: Many people say cooking duck is more difficult, why is this? A: Personally, I think duck is easier to cook, but it's definitely different from roasting a chicken <sep> FOLLOWUP_Q: Do you have any other tips or advice?
Output:
No