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

    [
  {
    "recipeCode": "7a17c963766049f8a706ce55f65917f2",
    "updated": "2025-05-11T13:21:52.219Z",
    "title": "Chinese Roast Duck or Goose",
    "subtitle": null,
    "description": "Roast goose has become more popular than roast duck in Hong Kong. After enjoying a meal at a Michelin Star roast-goose restaurant, I wanted to share this recipe with you. It requires time and patience, but the result is exceptionally rewarding. Duck prepared this way can be used in various dishes.",
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "oven-ready duck or goose",
          "salt",
          "honey",
          "rice vinegar",
          "warm water"
        ]
      },
      {
        "section": "For the stuffing",
        "ingredients": [
          "groundnut oil",
          "spring onion (scallion), finely chopped",
          "piece of fresh ginger, finely chopped",
          "chinese rice wine",
          "chinese five spice",
          "granulated sugar",
          "yellow bean sauce",
          "hoisin sauce"
        ]
      }
    ],
    "instructions": [
      "Pat the duck or goose dry using kitchen paper.",
      "Remove the wing tips and any fat deposits inside the neck flap.",
      "Bring a large saucepan of water to a boil and blanch the bird for a few minutes, then remove and dry it completely with kitchen paper.",
      "Rub the bird with salt and tightly tie the neck with string.",
      "To prepare the stuffing, heat the oil in a wok, then add all the stuffing ingredients. Stir to combine and cook until bubbling.",
      "Allow the stuffing to cool, then pour the mixture into the bird's cavity and sew it up securely using a meat skewer.",
      "Mix the honey with the vinegar and warm water, then brush this all over the bird multiple times. Hang the bird head down using an S-shaped metal hook in a cool, airy place to dry for at least 4-5 hours or preferably overnight.",
      "Preheat the oven to 200°C (400°F).",
      "Hang the bird head down from the top rack and carefully place a roasting tray with boiling water at the bottom of the oven.",
      "If your oven is not deep enough, place the bird on a wire rack over the roasting tray and turn it every 20 minutes while cooking.",
      "Roast for 25 minutes, then reduce the temperature to 180°C (350°F) and roast for another 30 minutes, basting once or twice with the remaining coating mixture.",
      "For a well-done bird, add another 15-20 minutes of roasting time, ensuring you baste twice to prevent the skin from burning.",
      "Let the bird rest for 30 minutes before removing the string and pouring out the liquid stuffing into a jug to use as gravy.",
      "Slice the meat into bite-sized pieces.",
      "Serve hot or cold on a bed of perfectly steamed rice with the gravy poured over."
    ],
    "notes_ingredients": "Tip for buying a goose: Look for a plump goose with pale, unblemished skin and a good layer of fat underneath. Goose has a rich, flavorful, and dense texture. Although it contains a high amount of fat, most of it is under the skin rather than in the meat, which helps baste the breast during roasting and keeps it juicy.",
    "notes_instructions": null
  }
]