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": "be0124c1de6b40d2b32475a2d572ffc5",
    "updated": "2025-05-20T00:52:45.963Z",
    "title": "Tea-Smoked Duck",
    "subtitle": "",
    "description": "The first time I savored the rich, smoky flavor of tea-smoked duck, I was captivated. The combination of duck fat with the aromatic smoke from the tea creates a taste that is reminiscent of ham. This dish pairs wonderfully with either steamed buns or Chinese pancakes. Much of the preparation can be done in advance, making the final smoking step easier to manage on the day of serving.",
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "1.75 kg duck, fresh or frozen and thawed (i use cherry valley).",
          "roasted and ground sichuan peppercorns",
          "five-spice powder",
          "salt and white pepper",
          "spring onions",
          "fresh ginger"
        ]
      },
      {
        "section": "FOR THE SMOKING MIXTURE",
        "ingredients": [
          "black tea",
          "uncooked long grain white rice",
          "brown sugar",
          "whole star anise, broken into sections",
          "chinese cinnamon bark, broken into sections"
        ]
      },
      {
        "section": "TO SERVE",
        "ingredients": [
          "steamed buns",
          "chinese pancakes"
        ]
      }
    ],
    "instructions": [
      "Evenly rub the duck, inside and out, with the Sichuan peppercorns, five-spice powder, 1 tablespoon salt, and 1 teaspoon white pepper.",
      "Wrap the duck tightly in clingfilm and refrigerate overnight.",
      "On the following day, unwrap the duck and place the spring onions and ginger inside the cavity.",
      "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 position it within the steamer or on the rack.",
      "Reduce the heat to low and cover the wok or pan tightly.",
      "Steam gently for 1 hour and 15 minutes, or until the duck is fully cooked.",
      "Discard any juices and fat that accumulate during steaming.",
      "Allow the duck to cool completely before proceeding.",
      "Line the inside of a wok with foil.",
      "Spread the tea, rice, sugar, star anise, and cinnamon over the bottom of the wok.",
      "Lightly oil a rack and place it above the smoking mixture.",
      "Set the duck on the rack.",
      "Heat the wok over high heat until the mixture begins to smolder.",
      "Lower the heat to moderate, cover with foil and a lid, and smoke the duck for 15 minutes.",
      "Turn off the heat and leave the duck covered for an additional 10 minutes.",
      "Remove the duck from the wok. Discard the smoking ingredients and foil.",
      "Carve or chop the duck and serve with steamed buns or Chinese pancakes."
    ],
    "notes_ingredients": "",
    "notes_instructions": ""
  }
]