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": "1cc8f06d13fe4860875449ee6f45a259",
    "updated": "2025-04-23T09:14:35.653Z",
    "title": "Braised Duck Legs with Bacon and Mushrooms",
    "subtitle": null,
    "description": "This dish offers rich, satisfying flavors. For an even more indulgent experience, consider serving it over mashed potatoes.",
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "ghee or unsalted butter",
          "duck leg quarters (legs and thighs)",
          "fine sea salt and ground black pepper",
          "diced onions",
          "leek, cleaned and diced",
          "bay leaves",
          "fresh rosemary",
          "fresh thyme",
          "duck or chicken bone broth, homemade or store-bought",
          "strips bacon, diced",
          "mushrooms, sliced"
        ]
      }
    ],
    "instructions": [
      "Melt the ghee or butter in a Dutch oven or large stockpot over medium heat.",
      "Season the duck legs generously with salt and pepper.",
      "Brown the duck legs, skin side down, in the pot for 3 minutes.",
      "Turn the duck legs over and brown the other side for 3 minutes.",
      "Remove the duck legs from the pot and set them aside.",
      "Add the diced onions and leeks to the pot and cook for 3 minutes.",
      "While the onions and leeks cook, bundle the bay leaves, rosemary, and thyme together using kitchen twine.",
      "Add the herb bundle and broth to the pot.",
      "Return the duck legs to the pot. Bring the liquid to a simmer, then cover and cook for 75 minutes, or until the duck is very tender.",
      "Remove the duck legs from the pot and set aside.",
      "Reduce the sauce in the pot by simmering until it thickens to your desired consistency. Then, return the duck legs to the sauce.",
      "To prepare the bacon and mushrooms: Fry the diced bacon in a skillet over medium-high heat until it begins to brown and crisp, rendering some bacon fat.",
      "Add the sliced mushrooms to the skillet and cook until browned with the crispy bacon.",
      "Discard the herb bundle from the duck pot.",
      "Serve the braised duck legs with the sauce and onion mixture, garnished with the bacon and mushrooms.",
      "Refrigerate any leftovers in an airtight container for up to 3 days.",
      "Reheat leftover duck on a rimmed baking sheet in a preheated oven at 350°F (175°C) for 5 minutes, or until heated through.",
      "Warm the sauce separately in a small saucepan over medium-low heat on the stovetop."
    ],
    "notes_ingredients": null,
    "notes_instructions": null
  }
]