Goal
   Objectif est d'identifier l'origine d'une recette de cuisine et de retourner un code correspondant dans un format JSON structuré.

    1. Recherche d’un pays mentionné dans la recette et extraction de son code ISO 3166-1 alpha-2.
    2. Détermination de l’origine culinaire du pays si aucun pays n'est explicitement mentionné.
    3. Identification d’un continent si aucun pays ne peut être déterminé.
    4. Retour du code WWW si l’origine ne peut être définie.

    Return Format
    Renvoies un objet JSON structuré comme suit :
    json
    {
        "data": "<code>"
    }
    - Si un pays est mentionné, utilise son code ISO 3166-1 alpha-2 (ex. : FR pour la France).
    - Si aucun pays n'est trouvé, renvoie un code de continent parmi :
        WAF (Afrique)
        WAS (Asie)
        WEU (Europe)
        WNA (Amérique du Nord)
        WSA (Amérique du Sud)
        WOC (Océanie)
    - Si aucune information ne permet de déterminer une origine, renvoie WWW.

    Warnings
    - Respecte l’ordre de priorité : pays → continent → code WWW.
    - Le code ISO 3166-1 alpha-2 doit être exact et valide si un pays est identifié.
    - Le format du JSON doit être strictement respecté et bien formatté.
    - Ne fais aucune supposition infondée sur l’origine de la recette.

    Context Dump
    Données de la recette fournies :

    json
    {
  "title": "Duck confit with lavender and spices",
  "description": "This recipe adds a floral note to duck, thanks to the lavender, without being too sweet. This is a lighter way to make confit, using vegetable stock rather than the traditional duck fat, and marinating the meat in salt to make it even juicier.",
  "subtitle": "Part of a dish served at my bistrot in Valence",
  "ingredients": [
    {
      "section": "The duck",
      "ingredients": [
        "1 teaspoon Voatsiperifery pepper",
        "1 teaspoon Szechuan pepper",
        "1 teaspoon coriander seeds",
        "1 teaspoon pink peppercorns",
        "1 tablespoon lavender flowers",
        "200 g/7 oz coarse grey salt",
        "4 duck legs, knuckle bones removed",
        "splash of groundnut (peanut) oil",
        "40 g/1½ oz salted butter",
        "8 sprigs of thyme",
        "4 bay leaves"
      ]
    },
    {
      "section": "The lavender stock",
      "ingredients": [
        "400 ml/14 fl oz vegetable stock",
        "1 tablespoon lavender flowers"
      ]
    },
    {
      "section": "Equipment",
      "ingredients": [
        "pestle and mortar",
        "4 vacuum-sealable glass jars, each big enough to hold a duck leg"
      ]
    }
  ],
  "instructions": [
    "1- Seasoning the duck",
    "Crush the spices and lavender in the pestle and mortar, then mix with the coarse salt.",
    "Put half the salt and spices on a baking tray, then flatten the duck legs on top. Cover the meat with the rest of the spiced salt and leave to marinate in the fridge for 2 hours.",
    "Rinse off all the salt under running water, then dry the duck legs with kitchen paper.",
    "2- The lavender stock",
    "Heat the vegetable stock in a saucepan, add the lavender flowers and leave to infuse for 20 minutes. Strain through a fine sieve then put to one side.",
    "3-Browning the duck",
    "Put the groundnut oil and butter in a frying pan over a high heat, then add the duck legs and brown them all over. Leave to cool on a tray or large plate.",
    "4-Cooking the confit",
    "Put a duck leg in each jar, along with a couple of thyme sprigs and a bay leaf, then divide the lavender stock between the 4 jars to cover the meat. Close the jars and put them in the basket of a pressure cooker, then pour some water into the cooker and bring to the boil. Follow the manufacturer's instructions for bringing it up to pressure, then cook for 40 minutes. Let the pressure drop before removing the jars and leaving the confit to cool.",
    "5- Serving",
    "Reheat the jars of confit for a few minutes in a bain-marie, then open them carefully. Use a spoon to remove the fat from the surface, then serve either in the jars or on plates, with the cooking juices poured over the top.",
    "Tip When the jars of duck confit have cooled down, check that they are properly vacuum sealed before storing in the fridge; undo the metal clip and the rubber seal should still hold the lid in place."
  ],
  "author": "Homemade"
}