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": "c63600454cc443dd909b57c196618ab2",
    "updated": "2025-05-20T01:19:58.117Z",
    "title": "Braised Duck",
    "subtitle": null,
    "description": "The braising sauce for this duck recipe closely resembles the one used for Soy Sauce Chicken. The sauce can be frozen and reused. Unlike chicken, duck requires a long braising time to cook thoroughly and render out the fat from the skin. This braised duck is commonly seen in food shops across China, Southeast Asia, Taiwan, Hong Kong, and Chinatowns in the USA and the UK, often hanging attractively from hooks. It is simple to prepare at home and reheats well, though it is best served at room temperature.",
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "1.75 kg duck, fresh or frozen and thawed (i use cherry valley).",
          "groundnut or vegetable oil"
        ]
      },
      {
        "section": "For the braising sauce",
        "ingredients": [
          "chicken stock or water",
          "dark soy sauce",
          "light soy sauce",
          "shaoxing rice wine or dry sherry, or dry sherry mixed with 225 ml chicken stock",
          "chinese rock sugar or granulated sugar",
          "whole star anise",
          "chinese cinnamon bark or cinnamon sticks",
          "fennel seeds",
          "cumin seeds"
        ]
      },
      {
        "section": "For the garnish",
        "ingredients": [
          "fresh coriander sprigs"
        ]
      }
    ],
    "instructions": [
      "Cut the duck in half lengthwise.",
      "Thoroughly dry the halves with kitchen paper.",
      "Heat the oil in a wok or large frying pan until nearly smoking, then deep-fry the two duck halves, skin side down.",
      "Reduce the heat to medium and continue frying slowly until the skin is browned, approximately 15-20 minutes.",
      "Avoid turning the pieces over; instead, baste the duck while frying.",
      "Drain the lightly browned duck halves on kitchen paper.",
      "Combine all the braising sauce ingredients in a large pan and bring to a boil.",
      "Add the duck halves and reduce the heat to a simmer.",
      "Cover the pan and gently braise the duck for about 1 hour, or until tender.",
      "Skim off the excess surface fat that accumulates during cooking to prevent greasiness.",
      "Remove the duck halves from the sauce using a slotted spoon.",
      "Allow them to cool, then chop into smaller pieces.",
      "Arrange the pieces on a warm platter, garnish with fresh coriander, and serve immediately with Garlic and Vinegar Sauce.",
      "Alternatively, you can let the duck cool completely and serve at room temperature.",
      "Once cooled, remove any remaining surface fat from the braising sauce. This sauce can be frozen and reused for braising duck or chicken. The dish reheats very well."
    ],
    "notes_ingredients": null,
    "notes_instructions": null
  }
]