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": "11bd8142158c42e6a77ba5d969e4a55f",
    "updated": "2025-05-19T19:55:20.049Z",
    "title": "Beijing (Peking) Duck",
    "subtitle": "",
    "description": "Preparing Beijing (Peking) Duck takes time, but this method simplifies the process while still producing results that are close to the traditional dish. Allow yourself ample time, and the outcome will be worthy of an emperor. Traditionally, Beijing (Peking) Duck is served with Chinese pancakes, spring onions cut into brush shapes, and sweet bean sauce. In Hong Kong and many Western regions, hoisin sauce is preferred.",
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "1.75 kg duck, fresh or frozen and thawed (i use cherry valley)."
        ]
      },
      {
        "section": "For the honey syrup",
        "ingredients": [
          "lemon",
          "water",
          "honey",
          "dark soy sauce",
          "shaoxing rice wine or dry sherry"
        ]
      },
      {
        "section": "To serve",
        "ingredients": [
          "chinese pancakes",
          "spring onions, cut into brushes",
          "hoisin sauce or sweet bean sauce"
        ]
      }
    ],
    "instructions": [
      "Rinse the duck thoroughly and pat it completely dry with kitchen paper, then insert a meat hook near the neck.",
      "Slice the lemon into 0.5cm thick pieces, keeping the rind intact.",
      "Combine the lemon slices with the honey syrup ingredients in a large pan and bring the mixture to a boil.",
      "Reduce the heat and simmer gently for about 20 minutes.",
      "Using a large ladle or spoon, pour the syrup over the duck multiple times, ensuring the skin is fully coated.",
      "Hang the duck in a cool, well-ventilated place to dry overnight, or hang it in front of a cold fan for 4-5 hours or longer. Place a tray or roasting pan underneath to catch any drips.",
      "Once dried, the duck's skin will have a parchment-like texture.",
      "Preheat the oven to 240°C (475°F, gas mark 9).",
      "Place the duck breast-side up on a rack in a roasting pan.",
      "Pour 150ml (5fl oz) of water into the roasting pan to prevent fat from splattering.",
      "Roast the duck in the oven for 15 minutes.",
      "Lower the oven temperature to 180°C (350°F, gas mark 4) and continue roasting for 1 hour and 10 minutes.",
      "Remove the duck from the oven and let it rest for at least 10 minutes before carving.",
      "Using a cleaver or a sharp knife, cut the duck meat and skin into pieces and arrange them on a warm serving platter.",
      "Serve immediately with Chinese pancakes, spring onion brushes, and a bowl of hoisin sauce or sweet bean sauce."
    ],
    "notes_ingredients": "",
    "notes_instructions": ""
  }
]