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": "2edd654cb04046daa2623c1a9bb91673",
    "updated": "2025-05-19T20:47:47.311Z",
    "title": "Cantonese Pressed Duck",
    "subtitle": "This Cantonese specialty is believed to have originated in northern China and was brought south during the Ming dynasty when the Manchu invaded and the Emperor and his court fled southward.",
    "description": "Traditionally, this dish involves flattening and curing a boned duck with a blend of spices before cooking. Much of the effort is in the preparation stages. The duck is braised, deboned, steamed, and finally fried. The result is a unique and flavorful duck unlike any other. Fortunately, much of the work can be done ahead of time. It makes an excellent main course for a dinner party or a special family meal.",
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "1.75 kg duck, fresh or frozen and thawed (i use cherry valley).",
          "eggs, beaten",
          "cornflour or potato flour, for dusting",
          "groundnut or vegetable oil"
        ]
      },
      {
        "section": "For the Braising Liquid",
        "ingredients": [
          "chicken stock",
          "dark soy sauce",
          "light soy sauce",
          "shaoxing rice wine or dry sherry",
          "chinese rock sugar or granulated sugar",
          "whole star anise",
          "chinese cinnamon bark or cinnamon sticks"
        ]
      }
    ],
    "instructions": [
      "Cut the duck in half lengthwise and pat dry with kitchen paper.",
      "Combine all the braising liquid ingredients in a large pan and bring to a boil.",
      "Add the duck halves to the liquid and reduce the heat to a gentle simmer.",
      "Cover the pan and braise the duck slowly for 1 hour, or until tender.",
      "Skim off the considerable amount of fat that rises to the surface after cooking, then allow the duck to cool.",
      "Once cooled, remove the duck from the pan, strain off any remaining fat from the liquid, and set the liquid aside.",
      "Carefully remove all the bones from the duck, keeping the meat and skin intact.",
      "Place the deboned duck halves between two sheets of clingfilm and press the meat and skin together firmly.",
      "Brush the duck halves with the beaten egg and lightly dust with cornflour or potato flour.",
      "Prepare a steamer, or place a rack inside a wok or deep pan, and add 5cm (2in) of water.",
      "Bring the water to a boil over high heat.",
      "Place the duck on a heatproof plate and carefully lower it into the steamer or onto the rack.",
      "Lower the heat to low and cover the wok or pan tightly.",
      "Steam gently for 20 minutes.",
      "Allow the duck to cool completely.",
      "When ready to serve, heat a wok or large frying pan over high heat until very hot.",
      "Add the oil, and when it is hot and just starting to smoke, add the duck halves and deep-fry until crispy.",
      "Remove the duck and drain well on kitchen paper.",
      "Warm some of the reserved braising liquid and serve it as a sauce alongside the duck."
    ],
    "notes_ingredients": null,
    "notes_instructions": "This dish can be prepared up to this point a day in advance."
  }
]