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": "e1d346588f1240138f34f35cd003de5d",
    "updated": "2025-05-20T02:07:20.093Z",
    "title": "Eight Jewel Duck",
    "subtitle": "Although time-consuming, the final outcome of this dish makes the effort worthwhile.",
    "description": null,
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "duck, fresh or frozen and thawed (i use cherry valley).",
          "cornflour or potato flour, for dusting",
          "groundnut or vegetable oil"
        ]
      },
      {
        "section": "FOR THE RICE",
        "ingredients": [
          "glutinous rice, soaked in water for 4 hours",
          "chinese sausages, coarsely chopped"
        ]
      },
      {
        "section": "FOR THE STUFFING",
        "ingredients": [
          "whole chestnuts",
          "water chestnuts, fresh or tinned",
          "chinese black mushrooms",
          "groundnut or vegetable oil",
          "parma ham or english ham, coarsely diced",
          "coarsely chopped fresh coriander",
          "ginkgo nuts",
          "bamboo shoots, coarsely chopped",
          "finely chopped spring onions",
          "shaoxing rice wine or dry sherry",
          "light soy sauce",
          "salt and black pepper"
        ]
      }
    ],
    "instructions": [
      "Combine the soaked glutinous rice with the Chinese sausage and place the mixture on a heatproof plate.",
      "Prepare a steamer or place a rack inside a wok or deep pan filled with 5cm (2in) of water.",
      "Bring the water to a boil, then lower the plate onto the rack or into the steamer.",
      "Reduce the heat to low and cover the wok or pan.",
      "Steam gently for 30 minutes, or until the rice is cooked, then set aside to cool.",
      "Peel and quarter the chestnuts. If using fresh water chestnuts, peel and chop them coarsely; if using tinned, rinse and chop them.",
      "Soak the mushrooms in warm water until they soften, then drain well, trim the tough stems, and chop coarsely.",
      "Heat a wok until hot, then add 2 tablespoons of oil.",
      "When the oil begins to smoke, add all the stuffing ingredients and stir-fry for 10 minutes.",
      "Add the cooked rice and sausage mixture, stir thoroughly, and let it cool completely.",
      "Proceed to bone the duck carefully.",
      "Using your fingers and a small knife, cut along the neck skin to expose the wishbone.",
      "The wishbone is connected to the wing joints; use poultry shears to cut both wing joints free.",
      "With a knife, cut carefully against the bones while pulling the meat away by hand.",
      "When you reach the thigh joint, separate the carcass from both joints.",
      "Continue working until the end, keeping the tail attached to the skin and meat as you detach the backbone.",
      "Scrape the meat from the thighs and cut at the tip of each leg.",
      "Fill the duck with the rice stuffing, then secure the neck and tail with skewers.",
      "Place the duck on a heatproof plate and steam it, as before, for 1½ hours, occasionally discarding excess fat and topping up the water.",
      "After steaming, remove the duck, pour off any remaining fat and liquid, and let it dry and cool for at least 2 hours.",
      "Just before serving, dust the duck with cornflour or potato flour, shaking off any excess.",
      "Heat the oil in a deep fryer or wok.",
      "When the oil is nearly smoking, carefully lower in the duck and baste it until the skin becomes crispy.",
      "Drain the duck on kitchen paper and serve."
    ],
    "notes_ingredients": null,
    "notes_instructions": null
  }
]