Goal :
    Générer une suggestion détaillée et visuellement attrayante pour la présentation finale d'un plat, basée sur le titre, les ingrédients et les instructions de cuisine. Cette description servira à créer une image du plat.


    Return Format :
    Renvoies un objet JSON respectant strictement cette structure :
    json
    {
        "data": <description>
    },
    - description doit être un prompt dans le but de générer une image et écrit en anglais.


    Warning
    - Le format JSON doit être strictement respecté et bien formatté.
    - Ne renvoie que le JSON, sans explication.


     Context Dump
    Données de la recette fournies :

    json
    {"title":"Mallard duck pie With morgon wine reduction","ingredients":"GROUND (MINCED) FILLING : mallard duck meat,fatback (pork fat)\nDICED FILLING : mallard duck fillets,mallard duck livers,fatback (pork fat),shallot\nFORCEMEAT FILLING : chicken livers,fatback (pork fat),pork loin,shallot,thyme,bay leaf,red wine\nMORGON WINE REDUCTION : mallard duck carcasses,shallot,olive oil,butter,morgon wine,chicken broth,black peppercorns, plus freshly ground pepper,salt\nFINISHING : juniper berry, chopped,leaves of 1 sprig thyme, minced,madeira wine,cognac,sherry vinegar,fleur de sel,freshly ground pepper,slices raw foie gras,puff pastry,egg yolk","instructions":"Use a knife to chop the duck meat and fatback together.\nDice the fillets, livers, and fatback into uniform pieces of 4mm - 1/8 inch. Peel and mince the shallot. Gently melt the fatback in a sauté pan, then add the shallot, followed by the diced fillets and livers. Fry quickly, ensuring the meat remains pink. Cool swiftly in a bowl placed over ice cubes.\nEliminate any bile from the livers and separate them into two lobes. Cut the fatback and pork loin into small cubes. Peel and mince the shallot. Sauté the chicken livers, fatback, and pork loin over high heat, shaking the pan occasionally. Add the shallot, thyme, and bay leaf. Deglaze with the wine, then remove the thyme. Transfer everything to a blender and process until finely puréed. Strain the forcemeat through a sieve to achieve a smooth consistency. Cool as rapidly as possible.\nChop the duck carcasses and slice the shallot. Brown the carcass pieces in a Dutch oven with the olive oil. Add the butter and shallot, and sweat gently, taking care not to overly color the shallot. Deglaze with the wine and reduce by half. Incorporate half of the broth and simmer gently. When the liquid thickens to a syrupy texture, add the remaining broth and the peppercorns. Cook for 1 hour and 30 minutes, reducing until the sauce is thick enough to coat the back of a spoon. Strain the sauce through a very fine sieve into a small saucepan and keep warm. Season with salt and pepper.\nPreheat the oven to 220°C - 425°F (gas mark 7). Combine the ground (minced) filling, diced filling, and forcemeat filling. Fold in the juniper berry, thyme, Madeira, cognac, sherry vinegar, fleur de sel, and pepper. Shape the filling into four disks, each 9cm - 3 1/2 inches in diameter and 3cm - 1 1/4 inches thick, inserting a slice of foie gras into the center. Roll out the puff pastry to a uniform thickness of 1.5mm - 1/16 inch, and cut out eight disks measuring 12cm - 4 3/4 inches in diameter. Place the filled disks on four pastry disks. Brush the filling surface with egg yolk. Cover with the remaining pastry disks, glaze the tops, and create a small vent in the center of each. Bake for 16 minutes at 190°C - 375°F (gas mark 5). Serve the reduction on the side.","region":"FR"}