Goal:
        Tu es un expert en classification de recettes de cuisine. Ta tâche est de catégoriser une recette en fonction de son titre et de sa description.

        Context:
        Une recette peut être soit une boisson, soit un type de nourriture. Si c'est une boisson, elle doit être classée sous "drinks". Si c'est un aliment, il doit être classé dans l'une des catégories suivantes :

        "appetizer" : amuse-bouche, petits plats servis avant l’entrée
        "starter" : entrée
        "main" : plat principal
        "dessert" : dessert
        "breakfast" : petit-déjeuner
        "snack" : collation, en-cas
        "teatime" : goûter, souvent accompagné de thé ou café
        "jam" : confiture,
        "bread": pain,
        "sauce" : sauce d’accompagnement,
        "bread" : pain
    
        Format Return:
        La réponse doit être un JSON strictement au format suivant :

        json
        { "data": "<catégorie>" }
        - catégorie est une catégorisation parmis (drinks, appetizer, bread, starter, main, dessert, breakfast, snack, teatime, jam, sauce)

        Warning:
        - Aucune explication supplémentaire ne doit être fournie.
        - Ne jamais ajouter de texte en dehors du format JSON attendu.
        - Respecter scrupuleusement les catégories définies.
        - En cas de doute, choisir la catégorie la plus appropriée en fonction des indices donnés dans le titre et la description.
        - La catégorie est en anglais.

        Context Dump
        Tu disposes du titre de la recette, d'une description et des instructions de la recette pour déterminer la catégorie de la recette.
        
        json
        {
  "title": "MAKE THE DUCK MALLARD DUCK with Figs, Porcini, and Salmis Sauce",
  "description": "A stunning dish featuring mallard ducks cooked to perfection, paired with figs, porcini mushrooms, and a rich salmis sauce for a truly gourmet experience.",
  "instructions": [
    "Preheat the oven to 180°C - 350°F (gas mark 4).",
    "Cut off the legs from the ducks and set aside to confit; the remaining legs can be reserved for later use.",
    "In a skillet or frying pan with the oil, quickly sear the rib cages with breasts, skin side down, pressing down lightly to achieve an even coloring.",
    "Turn them over and add the butter, garlic, and thyme, then baste constantly to start the cooking process.",
    "Roast the rib cages for 10 minutes. Then rest on a rack.",
    "Use a sharp knife to lift off the breasts from the rib cages. Set aside the carcasses.",
    "Season the 4 reserved duck legs and brown them, skin side down, in a sauté pan. Take them out of the pan when they are golden.",
    "Defat the pan, then add the butter, peeled and diced onion, and carrot, and place over high heat.",
    "Add the garlic, thyme sprig, peppercorns, and juniper berries, then deglaze the pan with half of the mallard duck jus.",
    "Return the legs to the pan and cover with the chicken stock. Cover with a lid and cook for 3 hours.",
    "When cooked, drain the legs and filter the cooking liquid through a conical strainer (sieve) and add it to the remaining mallard duck jus; set aside for the salmis sauce. Debone the thighs and set aside.",
    "Peel the carrot and shallots, wash the mushrooms, and cut the vegetables into small dice.",
    "Brown 1.5kg 3 pounds 4 ounces of the duck carcasses and scraps in a little olive oil.",
    "Defat the pan, add 1 tablespoon of the butter, the carrot, shallots, mushrooms, and peppercorns, and sweat.",
    "Flambé with the cognac and reduce completely. Deglaze the pan with vinegar and reduce completely again.",
    "Add the wine and gently reduce while skimming.",
    "Add the chicken stock and duck jus-leg cooking liquid and cook for 3 hours.",
    "Reduce the sauce to the desired consistency, then filter through a conical strainer.",
    "Very finely chop the hearts and livers and add to the sauce.",
    "Return the sauce to the heat and heat without boiling. Pass through a drum strainer. Add a little vinegar and pepper.",
    "Carefully scrape the mushrooms and figs, then halve them. Set aside two figs to slice for finishing.",
    "Heat some oil in a sauté pan and add the mushrooms, cut side down.",
    "When golden, turn them over, season, and add the figs. Sear in the same way.",
    "Add the butter, garlic, and thyme, and cook for 5 minutes in the hot butter.",
    "After several minutes, add the confit legs, deglaze with wine, then add the crème de cassis and simmer for 5 minutes.",
    "Gently heat the breasts in the salmis sauce. Heat the plates.",
    "Arrange the breasts in the middle, then garnish with the mushrooms, legs, and figs.",
    "Slice the reserved figs and arrange on both sides. Season with a pinch of fleur de sel and a few turns of the pepper mill."
  ]
}