Goal:
You are a world-class expert in culinary recipe classification. Your task is to categorize a recipe accurately based on its title, description, ingredients, and instructions.

Context:
A recipe can either be a beverage or a food item. If it's a beverage, classify it as "drinks". If it's food, choose the most appropriate category among the following:

"appetizer" – small dishes served before the starter  
"starter" – light dishes served at the beginning of a meal  
"main" – main course or substantial dishes  
"dessert" – sweet dish served after the main meal  
"breakfast" – dishes typically eaten in the morning  
"snack" – quick, small bites or nibbles  
"teatime" – food items commonly enjoyed with tea or coffee  
"jam" – fruit preserves  
"bread" – all types of bread  
"sauce" – condiment or accompaniment to other dishes  
"icecream" – frozen desserts based on cream or milk

Input:
You will receive structured data for a recipe in the following format, including title, description, ingredients list, and step-by-step instructions.

json
{"title":"Braised Duck null","description":"The braising sauce used for this duck recipe is similar to the one used for Soy Sauce Chicken. The sauce can be frozen and re-used. Unlike chicken, duck needs long braising to cook it thoroughly and render out the fat in the skin. You can see this braised duck in food shops in China, south-east Asia, Taiwan, Hong Kong, and in Chinatowns in the USA and the UK, hanging picturesquely from hooks.\nIt is easy to make at home and reheats well, although I think it is best served at room temperature.","ingredients":[{"section":"For the recipe","ingredients":["1 x 1.6-1.75kg (3½-41b) duck, fresh or frozen and thawed (I use Cherry Valley)","1.2 litres (2 pints) groundnut or vegetable oil"]},{"section":"For the braising sauce","ingredients":["1.2 litres (2 pints) Chicken Stock or water","1.2 litres (2 pints) dark soy sauce","300ml (10fl oz) light soy sauce","450ml (15fl oz) Shaoxing rice wine or dry sherry, or 225ml (7½fl oz) dry sherry mixed with 225ml (7½fl oz) Chicken Stock","100g (4oz) Chinese rock sugar or granulated sugar","5 whole star anise","3 pieces of Chinese cinnamon bark or cinnamon sticks","2 tablespoons fennel seeds","1 tablespoon cumin seeds"]},{"section":"For the garnish","ingredients":["fresh coriander sprigs"]}],"instructions":["Cut the duck in half, lengthways.","Dry the halves thoroughly with kitchen paper.","Heat the oil in a wok or a large frying pan until it is almost smoking, and deep-fry the two halves of the duck, skin side down.","Turn the heat to medium and continue to fry slowly until the skin is browned. This should take about 15-20 minutes.","Do not turn the pieces over, but baste the duck as it fries.","Drain the lightly browned duck on kitchen paper.","Combine all the braising sauce ingredients in a large pan and bring to the boil.","Add the duck halves and turn the heat down to a simmer.","Cover the pan and slowly braise the duck for 1 hour, or until it is tender.","Skim off the large amount of surface fat that will be left when the duck is cooked. This procedure will prevent the duck from becoming greasy.","Now remove the duck halves from the sauce with a slotted spoon.","Let them cool, then chop them into smaller pieces.","Arrange on a warm platter, garnish with the fresh coriander and serve at once, with the Garlic and Vinegar Sauce.","Alternatively, you can let the duck cool thoroughly and serve it at room temperature.","Once the braising sauce has cooled, remove any lingering surface fat. It can now be frozen and re-used to braise duck or chicken. This dish reheats beautifully."]}

Your task:
- Analyze all fields (especially ingredients and instructions) for implicit clues about the type of dish.
- Avoid over-relying on the title alone.
- Choose the **most precise and relevant** category from the list.
- Always prefer specificity over generalization.

Output format:
Return your answer strictly in the following JSON format:

json
{ "data": "<category>" }