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": "11bd8142158c42e6a77ba5d969e4a55f",
    "updated": "2025-05-19T07:22:31.019Z",
    "title": "Beijing (Peking) Duck",
    "subtitle": "",
    "description": "Preparing Beijing (Peking) Duck is a time-consuming task, but I have devised a simpler method that closely approximates the authentic version. Just give yourself plenty of time, and the results will be fit for an emperor. Traditionally, Beijing (Peking) Duck is served with Chinese pancakes, spring onions cut into brush shapes, and sweet bean sauce. In Hong Kong and the West, hoisin sauce is often used instead.",
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "duck, fresh or frozen and thawed (i use cherry valley)."
        ]
      },
      {
        "section": "For the honey syrup",
        "ingredients": [
          "lemon",
          "water",
          "honey",
          "dark soy sauce",
          "shaoxing rice wine or dry sherry"
        ]
      },
      {
        "section": "To serve",
        "ingredients": [
          "chinese pancakes",
          "spring onions, cut into brushes",
          "hoisin sauce or sweet bean sauce"
        ]
      }
    ],
    "instructions": [
      "Rinse the duck well and blot it completely dry with kitchen paper, then insert a meat hook near the neck.",
      "Using a sharp knife, cut the lemon into 0.5cm (¼ in) slices, leaving the rind on.",
      "Combine the lemon slices with the rest of the honey syrup ingredients in a large pan and bring the mixture to the boil.",
      "Turn the heat to low and simmer for about 20 minutes.",
      "Using a large ladle or spoon, pour this mixture over the duck several times, as if to bathe it, until the skin of the duck is completely coated.",
      "Hang the duck in a cool, well-ventilated place to dry overnight, or alternatively hang it in front of a cold fan for about 4-5 hours, longer if possible. Be sure to place a tray or roasting pan underneath to catch any drips.",
      "Once the duck has dried, the surface of the skin will feel like parchment.",
      "Preheat the oven to 240°C/475°F/gas mark 9.",
      "Place the duck on a rack in a roasting pan, breast side up.",
      "Put 150ml (5fl oz) of water into the roasting pan to prevent fat from splattering.",
      "Now put the duck into the oven and roast it for 15 minutes.",
      "Then turn the heat down to 180°C/350°F/gas mark 4 and continue to roast for a further 1 hour 10 minutes.",
      "Remove the duck from the oven and let it sit for at least 10 minutes before carving.",
      "Using a cleaver or a sharp knife, cut the meat and skin into pieces and arrange them on a warm platter.",
      "Serve immediately with Chinese pancakes, spring onion brushes, and a bowl of hoisin sauce or sweet bean sauce."
    ],
    "notes_ingredients": "",
    "notes_instructions": ""
  }
]