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":"Prepare the mallard duck Mallard duck with figs, porcini mushrooms, and salmis sauce","ingredients":"For the recipe : mallard ducks, cleaned and singed, with hearts and livers reserved,grapeseed oil,butter,garlic,thyme,salt,freshly ground pepper,butter,onions,carrot,garlic, unpeeled,thyme,peppercorns,juniper berries,mallard duck jus,white chicken stock,fleur de sel,freshly ground pepper,carrot,shallots,white mushrooms,olive oil,butter,black peppercorns,cognac,sherry vinegar, plus more for seasoning,red wine,white chicken stock,young porcini (ceps),figs,olive oil,salt,freshly ground pepper,butter,garlic,thyme,red wine,creme de cassis (black currant liqueur)","instructions":"Preheat the oven to 180°C / 350°F (gas mark 4).\nRemove the legs from the ducks and set aside to confit; the remaining legs can be reserved for later use.\nIn a skillet or frying pan with oil, quickly sear the rib cages with breasts, skin side down, pressing lightly for even coloring.\nFlip them over and add the butter, garlic, and thyme, then baste constantly to initiate the cooking process.\nRoast the rib cages for 10 minutes, then rest on a rack.\nUse a sharp knife to detach the breasts from the rib cages, keeping the carcasses aside.\nSeason the reserved duck legs and brown them, skin side down, in a sauté pan. Remove them from the pan once golden.\nDefat the pan, then add butter, peeled and diced onion, and carrot, placing the mixture over high heat.\nAdd garlic, thyme sprig, peppercorns, and juniper berries, then deglaze the pan with half of the mallard duck jus.\nReturn the legs to the pan and add chicken stock. Cover with a lid and cook for 3 hours.\nOnce cooked, drain the legs and filter the cooking liquid through a conical strainer and add it to the remaining mallard duck jus for the salmis sauce. Debone the thighs and set aside.\nPeel the carrot and shallots, wash the mushrooms, and dice the vegetables finely.\nBrown 1.5kg (3 pounds 4 ounces) of duck carcasses and scraps in a little olive oil.\nDefat the pan, then add 1 tablespoon of butter, the carrot, shallots, mushrooms, and peppercorns, then sweat the mixture.\nFlambé with cognac and let it reduce completely. Deglaze the pan with vinegar and reduce again.\nAdd the wine and gently reduce while skimming the surface.\nCombine the chicken stock and duck jus-leg cooking liquid, then cook for 3 hours.\nReduce the sauce to the desired thickness, then strain through a conical strainer.\nFinely chop the hearts and livers and incorporate them into the sauce.\nReturn the sauce to heat and warm it without boiling. Pass through a drum strainer and add a touch of vinegar and pepper.\nCarefully clean the mushrooms and figs, then halve them. Reserve two figs for slicing as a garnish.\nHeat oil in a sauté pan and add the mushrooms, cut side down.\nWhen golden, flip them over, season, and add the figs. Sear them similarly.\nAdd the butter, garlic, and thyme, then cook for 5 minutes in the hot butter.\nAfter a few minutes, introduce the confit legs, deglaze with wine, then add crème de cassis and simmer for 5 minutes.\nGently warm the breasts in the salmis sauce. Preheat the plates.\nArrange the breasts in the center, and garnish with mushrooms, legs, and figs.\nSlice the reserved figs and arrange them on both sides. Season with a pinch of fleur de sel and several turns from the pepper mill.","region":"FR"}