Given a paragraph about cooking, and a set of conversational question answers about the paragraph, generate a relevant question to the topic of the paragraph. The paragraph has the prefix 'CONTEXT:'. Each conversation question has a prefix 'Q:' followed by the answer prefix 'A:'.

Input: Consider Input: CONTEXT: I think grilling is probably a bad plan for duck legs; the fat content is a real danger like you said, and duck legs are tough enough you probably want to confit them or braise them.If you absolutely have to grill them, I would suggest confiting them at 200 degrees for three or four hours first (you could use veggie oil in a pinch) and then resting them in the fridge for a day or so in oil. As for finishing them on the grill, rinse them off gently, re-season if needed, cook flesh side down on a medium heat portion of the grill for a while until mostly heated through, then flip them over on a high heat portion of the grill to crisp up the skin, watching out for flares. <sep> Q: Tips for grilling duck legs? A: I think grilling is probably a bad plan for duck legs Q: What would you recommend as a cooking method to make the meat tender? A: duck legs are tough enough you probably want to confit them or braise them Q: How long should they be braised for? A: I would suggest confiting them at 200 degrees for three or four hours

Output: would you recommend any sort of glaze?

Input: Consider Input: CONTEXT: Sure it's safe, there's no risk in putting jam in baked goods. It says refrigerate after opening so it doesn't spoil after being left out too long - some people don't realize it needs to be refrigerated after opening because it is stored in the cupboard before opening. The important thing for food safety is to make sure that the pastries are eaten soon enough after baking. The cream cheese will go off sooner than the jam will, so don't let them sit around. <sep> Q: Can Jam be reheated? A: Sure it's safe

Output: Can I heat the jam in an oven?

Input: Consider Input: CONTEXT: A bunch of spinach usually weighs something like 250-500 grams. My best guess is that something like half that is the stems, which can easily be as long as the leaves. So very roughly, I'd say a bunch is 125-250 grams. Alternately, if you want to go by volume (e.g. if your store has bulk loose baby spinach), think of a bunch as something like a head of lettuce, except with the bottom third to half mostly stems.Full-size spinach also definitely gets a lot better than 4x6 cm leaves, so you may still be using somewhat more tender baby spinach,but that of course won't cause you any problems. (The stems on baby spinach are tender enough to eat, especially when blending, so you can use everything in your bags.)In any case, smoothies are really forgiving - not only do you not need a lot of precision, but you can just add and blend until the color and flavor look how you want! <sep> Q: How much is a bunch of spinach? A: A bunch of spinach usually weighs something like 250-500 grams
Output: What does it mean when a recipe calls for 1/2 bunch?