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

    [
  {
    "recipeCode": "709caaba395f442090cf7f7aa25f3772",
    "updated": "2025-05-06T00:52:25.118Z",
    "title": "Grilled Duck with Balsamic Reduction",
    "subtitle": null,
    "description": null,
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "duck breasts (12 to 14 ounces each).",
          "olive oil",
          "chicken rub",
          "good-quality balsamic vinegar",
          "brown sugar",
          "lemon juice",
          "vine-ripened or roma tomatoes, cut into 12.5 mm-thick slices",
          "kosher salt and freshly ground pepper",
          "fresh mozzarella cheese",
          "thinly sliced fresh basil"
        ]
      }
    ],
    "instructions": [
      "Prepare your grill for indirect heat and preheat to 400°F. Pat the duck breasts dry with paper towels, then score the skin with a crosshatch pattern. Rub the duck all over with olive oil and the Chicken Rub.",
      "Place the duck breasts skin-side down on the indirect heat side of the grill. Cover and cook until the fat renders and the skin begins to crisp, and a meat thermometer reads 130°F, about 20 minutes.",
      "While the duck is cooking, combine the balsamic vinegar, brown sugar, and lemon juice in a small saucepan. Bring to a simmer over medium heat, then reduce the heat to low. Stir frequently and cook until the mixture thickens and reduces to about 1 cup, approximately 10 minutes. Remove from heat and allow it to cool; it will thicken further as it cools.",
      "Flip the duck breasts so the skin side is up and transfer them to the direct heat side of the grill. Cover and cook for 2 minutes. Flip again to skin side down and cook for an additional 2 minutes or until the internal temperature reaches 135°F. Remove from the grill and let rest for at least 5 minutes.",
      "While the duck rests, toss the tomato slices with olive oil, salt, and pepper to taste. Grill the tomatoes, covering and cooking for 1 to 2 minutes per side until grill marks appear.",
      "Arrange the mozzarella and grilled tomatoes on serving plates. Sprinkle with basil, then season with salt and pepper. Drizzle the balsamic reduction over the top. Slice the duck and serve alongside the tomato and mozzarella salad."
    ],
    "notes_ingredients": null,
    "notes_instructions": null
  }
]