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": "b579cefc36a14dec93434a06ceada964",
    "updated": "2025-05-20T00:33:46.170Z",
    "title": "Cantonese Roast Duck",
    "subtitle": "One of the most delicious ways to cook duck is this Cantonese method of roasting it with a flavorful marinade inside the cavity. It makes a spectacular centerpiece.",
    "description": null,
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "duck, fresh or frozen and thawed (i use cherry valley)."
        ]
      },
      {
        "section": "FOR THE MARINADE",
        "ingredients": [
          "groundnut oil",
          "chopped fresh ginger",
          "unpeeled garlic cloves, crushed",
          "spring onions, cut into 7.5 cm pieces",
          "whole yellow bean sauce",
          "light soy sauce",
          "shaoxing rice wine or dry sherry",
          "crushed chinese rock sugar or granulated sugar",
          "whole star anise",
          "roasted sichuan peppercorns",
          "chicken stock",
          "fresh coriander"
        ]
      },
      {
        "section": "FOR THE BASTING MIXTURE",
        "ingredients": [
          "honey",
          "dark soy sauce",
          "shaoxing rice wine or dry sherry",
          "black rice vinegar or cider vinegar"
        ]
      }
    ],
    "instructions": [
      "Rinse the duck thoroughly and pat it completely dry with kitchen paper, then insert a meat hook near the neck.",
      "Heat a wok or a large frying pan over high heat until very hot. Add the oil, and when it begins to smoke slightly, add the ginger and garlic, stir-frying for 10 seconds. Then add the remaining marinade ingredients.",
      "Bring the mixture to a gentle simmer and then remove it from the heat. Allow the marinade to cool completely.",
      "Pour the marinade into the cavity of the duck and secure the tail opening with a bamboo or steel skewer. Tie the opening firmly with strong string.",
      "Combine the basting mixture ingredients with 1.2 litres (2 pints) of water in a medium pan and bring to a boil. Using a large ladle or spoon, pour this over the duck several times, as if bathing it, until the skin is fully coated.",
      "Hang the duck in a cool, well-ventilated area to dry overnight or alternatively in front of a cold fan for about 4-5 hours, longer if possible. Place a tray or roasting pan underneath to catch any drips. Once dried, the skin will feel similar to parchment.",
      "Preheat the oven to 240°C/475°F/gas mark 9. Place the duck on a roasting rack in a roasting pan, breast side up. Pour 150ml (5fl oz) of water into the roasting pan to prevent fat from splattering. Roast the duck for 15 minutes.",
      "Reduce the heat to 180°C/350°F/gas mark 4 and continue roasting for an additional 1 hour and 10 minutes.",
      "Remove the duck from the oven and let it rest for at least 10 minutes before carving. Carefully remove the skewer and drain the marinade into a bowl, skimming off any fat from the surface. Using a cleaver or sharp knife, cut the duck into serving portions and arrange on a warm platter. Serve the marinade separately as a sauce."
    ],
    "notes_ingredients": null,
    "notes_instructions": null
  }
]