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": "99bce2720c024fcc81fe63f57516baf4",
    "updated": "2025-05-11T13:56:54.245Z",
    "title": "Crispy Aromatic Duck with Hoisin Sauce and Pancakes",
    "subtitle": "An ideal sharing plate to enjoy with friends and family.",
    "description": "This dish is a guaranteed crowd-pleaser, perfect for sharing with friends and family. Its crispy skin and fragrant spices make it a memorable meal.",
    "ingredients": [
      {
        "section": "For the marinade",
        "ingredients": [
          "spring onions (scallions), halved",
          "thumb-sized piece of fresh unpeeled ginger, sliced",
          "chicken stock",
          "rice wine",
          "dark soy sauce",
          "demerara sugar",
          "chinese five spice",
          "star anise",
          "cloves",
          "cinnamon sticks",
          "salt",
          "duck legs (or you can use a whole duck cut into quarters)."
        ]
      },
      {
        "section": "To assemble",
        "ingredients": [
          "chinese pancakes",
          "spring onions (scallions), cut into matchsticks",
          "cucumber, cut into matchsticks",
          "hoisin sauce"
        ]
      }
    ],
    "instructions": [
      "Combine the spring onions, ginger, stock, rice wine, soy sauce, sugar, spices, and salt in a large lidded saucepan, stirring well to mix.",
      "Add the duck legs and gently rub the marinade into the skin.",
      "Cover the pan and refrigerate for at least 2 hours or preferably overnight to marinate.",
      "After marinating, remove the lid and place the pan over high heat. Bring to a boil, then reduce to a simmer.",
      "Cover and cook for 1 to 2 hours, monitoring the liquid to prevent it from evaporating completely—add water if necessary.",
      "Take the duck legs out of the liquid and set them on a wire rack to cool.",
      "Preheat the oven to 220°C (425°F).",
      "Place the duck legs on a baking tray and roast for about 15-20 minutes, or until the skin is crisp and golden.",
      "Near the end of the duck’s cooking time, steam the pancakes for 6 minutes or according to package instructions.",
      "Remove the duck from the oven and shred the meat from the bones using two forks.",
      "Serve immediately with warm pancakes, spring onions, cucumber, and hoisin sauce, allowing everyone to fill and roll their own pancakes."
    ],
    "notes_ingredients": "",
    "notes_instructions": ""
  }
]