Goal
    Traduire toutes les valeurs textuelles présentes dans une liste d’objets d’une recette de cuisine de en (ISO 639) vers pt (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 pt.
    - 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 : pt (ISO 639)
    Données à traduire :

    [
  {
    "recipeCode": "43dacb0909044454b7091ad7726b9bf4",
    "updated": "2025-04-19T12:04:29.983Z",
    "title": "Spicy roasted duck breasts",
    "subtitle": "",
    "description": null,
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "boneless duck breast",
          "five-spice powder",
          "kosher salt",
          "zest & juice of",
          "tsps. honey",
          "reduced-sodium soy sauce",
          "cornstarch, dissolved in 1 tsp. water"
        ]
      }
    ],
    "instructions": [
      "Set your oven to preheat to 375°F (190°C).",
      "Position the duck breasts skin-side down on a cutting board.",
      "Trim any overhanging skin from the duck breasts. Flip them over so the skin side is up. Score the skin of each breast with three parallel diagonal cuts, ensuring you slice through the fat layer without cutting the meat underneath.",
      "Rub the duck breasts all over with the five-spice powder and kosher salt.",
      "Arrange the seasoned duck breasts skin-side down in a cold, oven-safe skillet or baking dish. Place the dish over medium heat on the stovetop.",
      "Cook for approximately 10 to 12 minutes, allowing the fat to render and the skin to become crisp and golden brown.",
      "Transfer the duck breasts to a plate. Carefully pour off and discard the rendered fat from the skillet.",
      "Return the duck breasts to the skillet, this time placing them skin-side up. Transfer the skillet to the preheated oven.",
      "Roast for 12 to 15 minutes, or until an instant-read thermometer inserted into the thickest part registers 150°F (65°C) for medium-rare.",
      "Remove the duck breasts from the oven, place them on a cutting board, and allow them to rest for 5 to 6 minutes.",
      "While the duck rests, discard any significant remaining fat from the skillet. Return the skillet to the stovetop over medium-high heat.",
      "Pour the orange juice and honey into the hot skillet, stirring to combine.",
      "Bring the mixture to a simmer. Stir in the orange zest and soy sauce. Continue simmering for 1 to 2 minutes, allowing the sauce to reduce slightly.",
      "Stir the cornstarch slurry (dissolved cornstarch and water) and whisk it into the simmering sauce.",
      "Continue whisking constantly for about 1 minute until the sauce achieves a slightly thickened consistency.",
      "Gently remove the skin from the rested duck breasts if desired. Slice the duck meat against the grain to your preferred thickness.",
      "Spoon the warm orange glaze over the sliced duck breast and serve immediately."
    ],
    "notes_ingredients": null,
    "notes_instructions": null
  }
]