Goal
    Traduire toutes les valeurs textuelles présentes dans une liste d’objets d’une recette de cuisine de en (ISO 639) vers pt (ISO 639), en respectant le contexte culinaire.

    Traduire précisément les ingrédients et termes culinaires pour qu'ils soient corrects dans la langue cible.
    Maintenir la structure JSON intacte, en ne modifiant que les valeurs.
    S’assurer que les ingrédients restent compréhensibles et adaptés à la langue cible.

    Return Format
    Tu dois renvoyer une liste d’objets sous la forme reçu.
    - Chaque valeur doit être correctement traduite en pt.
    - Les ingrédients doivent être adaptés à la langue cible.
    - Aucune clé ne doit être modifiée.

    Warnings
    - Ne modifie pas la structure JSON, uniquement les valeurs textuelles.
    - Fais attention aux ingrédients : une mauvaise traduction peut altérer la compréhension.
    - Ne laisse aucune valeur non traduite.
    - Ne renvoie que le JSON, sans explication.

    Context Dump
    Langue source : en (ISO 639)
    Langue cible : pt (ISO 639)
    Données à traduire :

    [
  {
    "recipeCode": "85af45cc3eca468a82043338518b57c8",
    "updated": "2025-05-11T13:38:21.502Z",
    "title": "Roast Duck with Beansprouts and Chinese BBQ Sauce",
    "subtitle": "This dish offers a modern twist on the classic chop suey we all enjoy. Featuring crispy duck breasts generously coated in a fragrant and rich BBQ sauce, it's a flavorful experience not to be missed.",
    "description": null,
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "boneless chinese roast duck breasts",
          "groundnut oil",
          "spring onions (scallions), halved lengthways and thinly sliced",
          "garlic clove, crushed",
          "onion, thinly sliced",
          "carrot, thinly sliced",
          "handfuls of beansprouts",
          "dark soy sauce",
          "salt",
          "sugar",
          "white pepper",
          "chicken stock",
          "cornflour (cornstarch) mixed with 2 tbsp water",
          "sesame oil"
        ]
      },
      {
        "section": "For the BBQ sauce",
        "ingredients": [
          "chinese five spice",
          "chicken stock",
          "rice wine",
          "hoisin sauce",
          "yellow bean sauce",
          "star anise",
          "cinnamon stick",
          "sugar",
          "cornflour (cornstarch) mixed with 6 tbsp water"
        ]
      }
    ],
    "instructions": [
      "Preheat the oven to a medium-low temperature (160°C/325°F) and warm the duck breasts for 20 minutes. Remove and slice into bite-sized pieces.",
      "While the duck is reheating, prepare the BBQ sauce by combining all ingredients except the cornflour mixture in a saucepan. Bring to a gentle boil.",
      "Reduce the heat and let the sauce simmer for 15 minutes.",
      "Gradually stir in the cornflour mixture until the sauce thickens enough to coat the back of a spoon.",
      "Discard the star anise and cinnamon stick, then set the sauce aside.",
      "Heat a non-stick wok over medium heat. Add the oil, spring onions, and garlic, frying for about 30 seconds until aromatic.",
      "Add the sliced onion and carrot, and stir-fry for another minute.",
      "Incorporate the beansprouts and continue frying for an additional minute. Season with dark soy sauce, salt, sugar, and white pepper, mixing thoroughly.",
      "Pour in the chicken stock and bring to a boil. Thicken the mixture by slowly adding the cornflour mixture while stirring continuously.",
      "Remove from the heat, stir in the sesame oil, and transfer the vegetables to a serving plate.",
      "Place the sliced duck on top, drizzle with the prepared BBQ sauce, and serve immediately."
    ],
    "notes_ingredients": "If time is limited, using pre-cooked duck from the supermarket is acceptable. However, for the most authentic flavor, sourcing and preparing the full ingredients is recommended.",
    "notes_instructions": null
  }
]