Goal
    Traduire toutes les valeurs textuelles présentes dans une liste d’objets d’une recette de cuisine de en (ISO 639) vers fr (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 fr.
    - 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 : fr (ISO 639)
    Données à traduire :

    [
  {
    "recipeCode": "bba5ceb439ee45c3a4943a5061d82783",
    "updated": "2025-05-19T06:12:04.062Z",
    "title": "Peking Duck (北京烤鸭)",
    "subtitle": "",
    "description": "",
    "ingredients": [
      {
        "section": "MIXTURE FOR MASSAGING THE DUCK",
        "ingredients": [
          "water, rice vinegar",
          "red wine vinegar",
          "malt syrup",
          "ml"
        ]
      },
      {
        "section": "GLAZE",
        "ingredients": [
          "chinese five spice",
          "minced ginger",
          "stem chopped garlic",
          "salt",
          "g"
        ]
      },
      {
        "section": "For the recipe",
        "ingredients": [
          "whole duck (gutted), crushed ginger",
          "chopped red asian shallots",
          "chopped spring onion",
          "cucumber, leek white part, hoisin sauce, steamed chinese buns or pancakes"
        ]
      }
    ],
    "instructions": [
      "Clean the duck and remove any remaining feathers.",
      "Boil a large pot of water.",
      "Use a hook or hold the duck by the neck above the boiling pot.",
      "Pour large ladlefuls of hot water onto the skin so that it begins to tighten.",
      "Repeat until all the duck skin is tight and smooth.",
      "Make the mixture to massage the duck by combining all the ingredients.",
      "Rub the inside of the duck generously with the mixture, then place the crushed ginger, shallots, and chopped spring onion inside as well.",
      "Sew the opening closed with a large needle and kitchen twine.",
      "Heat the glaze ingredients to dissolve the malt syrup.",
      "Brush the duck evenly with the glaze.",
      "Hang the duck to dry (use a fan if necessary).",
      "Once the skin is dry to the touch, the duck can be stored in the refrigerator overnight uncovered, so the skin dries out even further.",
      "Preheat the oven to 200°C (400°F) and place the rack at the lowest level of the oven.",
      "Put the duck into the oven with the breast facing upwards towards the grill.",
      "Roast for about 25 minutes, then lower the temperature to 180°C (350°F) and cook until the skin is crispy and the internal temperature reaches 80°C (175°F). Check with a meat thermometer inserted into the thickest part of the thigh.",
      "Remove the duck from the oven, slice, and serve immediately.",
      "Slice the duck and serve immediately with thinly sliced cucumber sticks, shredded white leek, hoisin sauce, and steamed Chinese buns or pancakes."
    ],
    "notes_ingredients": null,
    "notes_instructions": null
  }
]