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": "aa23124fd55d4e409957a6906d4560f1",
    "updated": "2025-05-20T00:01:47.320Z",
    "title": "Crispy Sichuan Duck",
    "subtitle": null,
    "description": "In my family, as is common in Chinese tradition, duck is a special treat reserved for important occasions and family gatherings. I have fond memories of these festive meals long after they ended. This duck recipe is one of my favorites and is widely popular in Chinese restaurants abroad. Don't be discouraged by the lengthy preparation; most steps are straightforward and can be done a day in advance. The result is well worth the effort. This dish is perfect for a special dinner and pairs wonderfully with Steamed Buns and Salt and Pepper Dip.",
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "1.75 kg duck, fresh or frozen and thawed (i use cherry valley).",
          "five-spice powder",
          "sichuan peppercorns, crushed",
          "whole black peppercorns, crushed",
          "cumin seeds",
          "rock salt",
          "fresh ginger",
          "spring onions",
          "cornflour or potato flour, for dusting",
          "groundnut or vegetable oil"
        ]
      },
      {
        "section": "TO SERVE",
        "ingredients": [
          "steamed buns",
          "salt and pepper dip",
          "spring onions, slice lengthways"
        ]
      }
    ],
    "instructions": [
      "Pat the duck dry thoroughly with kitchen paper, then rub it inside and out with five-spice powder, Sichuan peppercorns, black peppercorns, and cumin seeds.",
      "Evenly coat the outside of the duck with rock salt, rubbing it on gently.",
      "Wrap the duck tightly in clingfilm and refrigerate for 24 hours.",
      "After 24 hours, brush off the salt from the duck.",
      "Slice the ginger into pieces approximately 7.5 x 0.5 cm (3 x ¼ in).",
      "Cut the spring onions into lengths of about 7.5 cm (3 in).",
      "Stuff the ginger and spring onions into the duck's cavity, then place the duck on a heatproof china or glass plate.",
      "Prepare a steamer or place a rack inside a wok or deep pan and add 5 cm (2 in) of water.",
      "Bring the water to a boil.",
      "Carefully lower the duck, on its plate, into the steamer or onto the rack.",
      "Reduce the heat to low and cover the wok or pan.",
      "Steam gently for 2 hours, occasionally draining excess fat and replenishing the water as needed.",
      "Remove the duck and pour off any fat and liquid that have accumulated.",
      "Discard the ginger and spring onions from the cavity.",
      "Place the duck on a platter in a cool, dry spot for about 2 hours until it is fully cooled and dried. At this stage, the duck can be stored in the refrigerator.",
      "Shortly before serving, cut the duck into quarters.",
      "Lightly dust the pieces with cornflour or potato flour, shaking off any excess.",
      "Heat the oil in a deep-fat fryer or wok and deep-fry the duck quarters until they are crisp and heated through.",
      "Drain the fried quarters on kitchen paper, then chop into smaller serving pieces.",
      "To enjoy, dip a piece of duck in the Salt and Pepper Dip, then place it inside a Steamed Bun, resembling a sandwich."
    ],
    "notes_ingredients": null,
    "notes_instructions": null
  }
]