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":"Terrine of duck foie gras confit With toasted parisian brioche","ingredients":"Pour la recette : lobe raw duck foie gras, deveined,salt,freshly ground white pepper,type 45 flour, plus more for dusting,salt,baker's yeast,sugar,eggs,butter at room temperature, plus more for greasing,egg yolk,fleur de sel,freshly ground pepper","instructions":"Place the lobe on a sheet of parchment paper and season it with salt and pepper. Cover with plastic wrap and refrigerate for 3 hours.\nTransfer the foie gras to a terrine dish. Cover the surface with plastic wrap and set aside in the refrigerator for 24 hours.\nRemove the dish from the refrigerator 30 minutes before cooking and preheat the oven to 100°C - 225°F (gas mark 1/4).\nPlace the dish in a bain-marie and transfer it to the oven. Insert a probe thermometer and cook until the internal temperature reaches 50°C - 122°F.\nRemove the dish from the bain-marie, pour the fat into a casserole, and let it solidify; refrigerate.\nAllow the foie gras to rest at room temperature for 2 hours.\nCover the foie gras with plastic wrap and place thin, flat pieces of wood on top. Add a weight of about 250g - 8.82 ounces to compress it well. Refrigerate for 24 hours.\nSeparate the fat from the casserole and discard any sediment that has settled at the bottom.\nMelt the fat and strain it through a fine conical strainer into a bowl.\nSmooth the top of the terrine using a spatula, ensuring the edges are even, then pour the melted fat over the top.\nCover the terrine dish with its lid and let it rest in the refrigerator for 3 to 4 days before serving.\nIn a stand mixer, combine the flour, salt, yeast, and sugar, mixing with the dough hook attachment.\nAdd the eggs one by one, continuing to mix until a smooth dough forms.\nCube the butter, and when the dough no longer sticks to the sides of the bowl, incorporate the butter and knead by hand until the dough is smooth and homogeneous.\nWrap the dough in plastic wrap and rest it in the refrigerator for about 12 hours.\nDivide the dough into balls weighing 70g - 2.47 ounces each.\nShape the tops of the brioche by pinching with your thumb and forefinger two-thirds of the way up each ball.\nGrease brioche molds with butter and dust with flour, placing a ball in each mold.\nLet the dough rise at room temperature for 40 minutes.\nPreheat the oven to 180°C - 350°F (gas mark 4).\nBeat the egg yolk. Brush the tops of the brioche with the egg yolk to glaze them, and bake for 20 minutes.\nSet them aside on a rack.\nSlice the brioche in half and toast the pieces.\nCut two thick portions of the foie gras terrine and arrange them on a plate.\nSprinkle with fleur de sel and freshly ground pepper.\nServe the toasted brioche on the side.","region":"FR"}