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":"Roasted madame burgaud duck With orange, braised duck legs, turnips, and quince","ingredients":"For the recipe : 2 (1.4kg 3 pound) ducks,olive oil,fine gray sea salt,freshly ground pepper,2 shallots,3 cloves garlic,1 sprig thyme,1 liter 4 1/4 cups strong red wine,1 liter 4 1/4 cups duck jus,a pinch of ground cardamom, mace, long pepper, star anise, and coriander seeds,150g 5.29 ounces (2/3 cup),50ml 3 1/2 tablespoons aged red wine vinegar,honey,1 liter 4 1/4 cups orange juice,1 liter 4 1/4 cups duck cooking liquid,500g 1 pound 2 ounces (2 1/2 cups) sugar,8 turnips, with greens,1 quince,lemon juice,100g 3.53 ounces kumquats,zest of 1 orange,fleur de sel,freshly ground pepper,olive oil","instructions":"Using a sharp knife, remove the legs from the ducks and set the remainder aside in the refrigerator. In a Dutch oven (cast-iron casserole), add a bit of oil and brown the legs thoroughly.\nSeason the legs with gray salt and pepper and place them on a rack to rest.\nPeel and slice the shallots. Sauté them with the unpeeled garlic, thyme, and some coarsely ground pepper; season with salt.\nDeglaze the pan with the wine and reduce it by three-quarters.\nIncorporate the duck jus and the legs, cover, and cook for 2 hours until tender.\nMove the mixture to a bowl and set aside. Strain the duck cooking liquid through a conical strainer and reserve for the orange sauce.\nChop and toast the spices. In a sauté pan, heat the honey.\nAs the honey begins to caramelize, add the spices. Deglaze with the vinegar and reduce, then mix in the orange juice and reduce by half.\nMix in the duck cooking liquid. Allow it to infuse off heat for 45 minutes before gently reducing for 1 hour to reach the preferred consistency.\nCombine 700ml - 3 cups of water with the sugar and bring to a boil to create a syrup. Set aside.\nTrim the turnips, keeping their greens intact, and shallow braise them.\nPeel and quarter the quince.\nPour half of the syrup into a bowl with a splash of lemon juice, add the quince, and let it candy for 1 hour until tender.\nHalve the kumquats and blanch them briefly in boiling water.\nCandy the kumquats in the remaining syrup until soft. Set aside.\nDry the orange zest in the oven at 60°C - 140°F, then grind it into a powder.\nPreheat the oven to 180°C - 350°F (gas mark 4) on the convection setting.\nRemove the duck breasts from the carcass, season them, and brown on all sides in a Dutch oven with a little olive oil, finishing by roasting in the oven for 15 minutes.\nAllow to rest for about 10 minutes.\nSlice a duck breast and place it in the center of a silver oval platter.\nArrange the turnips, candied quince, and kumquats around the duck.\nDrizzle with sauce, then season with fleur de sel and freshly ground pepper.\nWarm the duck legs and glaze them in the orange sauce.\nServe separately.\nGarnish with orange zest powder and drizzle a line of sauce on top.","region":"FR"}