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": "de0a7acc1fd043c688d662eee21c507d",
    "updated": "2025-05-19T03:22:03.783Z",
    "title": "Duck, Mushroom & Five-Spice 五香鴨肉包",
    "subtitle": "",
    "description": "",
    "ingredients": [
      {
        "section": "Filling",
        "ingredients": [
          "duck leg confits, tinned",
          "onion",
          "garlic cloves",
          "button mushrooms",
          "tbsp hoisin sauce",
          "level tsp chinese five-spice powder",
          "sichuan pepper",
          "bunch of flat-leaf parsley",
          "chives",
          "bunch of dill",
          "salt and black pepper"
        ]
      },
      {
        "section": "Classic pastry",
        "ingredients": [
          "strong white bread flour, sifted, plus extra for dusting",
          "instant dried yeast",
          "sugar",
          "bicarbonate of soda (baking soda) (optional).",
          "heaped tsp salt",
          "warm water",
          "vegetable oil",
          "chopped herbs (such as flat-leaf parsley, dill, chives)."
        ]
      }
    ],
    "instructions": [
      "Filling",
      "Wash the mushrooms, cut the largest ones in half, then slice. Chop the onion and crush the garlic cloves. Chop the herbs and set aside 3 tablespoons for the pastry.",
      "Remove the skin from the duck legs and pull the skin apart roughly with a fork. The largest pieces of skin will separate while cooking. Reserve 3 tablespoons of duck fat.",
      "Grind the Sichuan pepper in a mortar or with a rolling pin.",
      "Heat the duck fat in a pan. Sauté the onion for 2 minutes, then add the mushrooms. Season with salt and pepper. Continue cooking until the mushrooms start to brown. Add the duck skin, garlic, hoisin sauce, five-spice powder, and Sichuan pepper. Continue cooking for 5 minutes, stirring occasionally. Taste and adjust the seasoning if necessary. Remove from the heat and add the herbs. Set aside to cool completely. The filling can be made the day beforehand.",
      "Classic pastry",
      "Preheat the oven to its lowest setting. Mix together all the pastry ingredients, except the warm water and oil, in a container. Make a well in the center, pour in the oil, then add the warm water and mix by hand. When the dough starts to come together, pour it out onto a work surface and knead until it is smooth; kneading should take about 5 minutes. The dough should not stick to your hands. Shape into a ball, cover with a clean dish towel and leave to rise for 1 hour in the switched-off oven or warm place. The dough should double in size. Cut out 8 squares of baking parchment measuring 6-7 cm (2½-2¾ in) on each side.",
      "Folding & cooking",
      "Make eight balls of filling weighing 70 g (2½ oz) each. Weigh the dough and divide into eight balls. Dust the work surface with flour and roll out each ball of dough, making sure the center is thicker than the edges.",
      "Take one ball of filling and start folding.",
      "Place each bun on a square of baking parchment. Lay the buns in the steamer baskets, spaced apart. Cover with a dish towel and leave to rise for 1 hour.",
      "Bring some water to a boil in a saucepan. Reduce the heat slightly, add the baskets, and cook for 15 minutes. Enjoy your bao buns once they have cooled slightly."
    ],
    "notes_ingredients": "",
    "notes_instructions": "Use any remaining filling with stir-fried noodles or to make dumplings with wonton pastry wrappers."
  }
]