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": "96b437d9e7ab4d54861725ced78e51a2",
    "updated": "2025-04-23T10:22:02.953Z",
    "title": "Duck à l'Orange",
    "subtitle": null,
    "description": null,
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "duck",
          "fine sea salt",
          "ground black pepper",
          "rind from",
          "fresh thyme",
          "fresh marjoram",
          "unsalted butter, softened",
          "onion, sliced thin",
          "stalk celery, chopped",
          "duck or chicken bone broth"
        ]
      },
      {
        "section": "sauce",
        "ingredients": [
          "duck or chicken bone broth",
          "unsalted butter or duck fat",
          "swerve confectioners'-style sweetener or equivalent amount of liquid or powdered sweetener",
          "coconut vinegar or sherry wine vinegar",
          "minced shallots",
          "grated zest of 2 oranges, plus extra for garnish (optional)",
          "juice of",
          "food-grade orange oil, or more to taste",
          "fresh thyme leaves, for garnish",
          "orange slices, for garnish"
        ]
      }
    ],
    "instructions": [
      "Preheat oven to 475°F.",
      "Thoroughly dry the duck and season both inside and out with salt and pepper. Place the orange rind, thyme, and marjoram inside the duck cavity. Coat the duck's exterior with softened unsalted butter.",
      "Arrange the sliced onion and chopped celery in a roasting pan. Place the duck on top of the vegetables. Pour the broth into the pan and bake for 30 minutes.",
      "To prepare the orange sauce, combine all sauce ingredients in a small saucepan. Simmer over medium heat, stirring frequently, until the sauce reduces by half, approximately 30 to 45 minutes. Avoid high heat to prevent burning. Adjust sweetness and orange oil flavor as needed. Strain the finished sauce, discarding the orange zest.",
      "After the initial 30 minutes of baking, lower the oven temperature to 350°F. Pour the prepared orange sauce over the duck in the roasting pan. Continue cooking for 80 minutes, or until the internal temperature of the duck reaches 170°F.",
      "Switch the oven to broil and broil the duck for 4 minutes to crisp the skin. Remove the cooked duck from the roasting pan and drain any juices from the cavity. Transfer the duck to a serving platter and let it rest for 10 minutes before carving. Serve the duck drizzled with the orange sauce and garnished with fresh thyme leaves, orange slices, and additional orange zest, if desired.",
      "Refrigerate any leftover duck in an airtight container for up to 3 days. Reheat on a rimmed baking sheet in a preheated 350°F oven for approximately 5 minutes, or until heated through."
    ],
    "notes_ingredients": null,
    "notes_instructions": null
  }
]