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:`.

Example input: CONTEXT: Milk won't help you - it's mostly water, and gluten develops from flour (more accurately, specific proteins in flour) and water.The way to reduce gluten development is to incorporate more fat into the batter. Lipids are hydrophobic and will prevent further hydration of the glutenin.Using a lower-protein flour will also help. If you're not already using cake flour, the reason it's called cake flour is because of the lower protein content.That being said, have you actually tried leaving the batter coarse? Just because the batter is lumpy does not mean that the cake will have big lumps. The entire mixture is wet, so unless you leave huge lumps of dry flour in the batter, you won't end up with a lumpy cake. There's a difference between don't overmix and don't mix - you're supposed to mix enough to incorporate, just don't try homogenize it. <sep> Q: How can I avoid lumps in the cake? A: have you actually tried leaving the batter coarse? Just because the batter is lumpy does not mean that the cake will have big lumps Q: No, I haven't. I'll try that next. Is it safe to add more milk into the batter? A: Milk won't help you - it's mostly water, and gluten develops from flour (more accurately, specific proteins in flour) and water.
Example output: What can I add to make it more softer and avoid hardening?
Example explanation: This conversation is about the process of preparing cakes and how lumps can be avoided in it. The question asked is relevant as it is on the same topic and it asks how to avoid hardening of cake. This is also a followup question of the last conversational question and answer about adding more milk into the cake batter.
Q: 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 
A:
would you recommend any sort of glaze?