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": "Peppercorned duck breasts in bigarade sauce",
  "description": "Cooking 20 mins. This dish features succulent duck breasts coated in a rich bigarade sauce, perfect for a special occasion.",
  "subtitle": "",
  "ingredients": [
    {
      "section": "Pour la recette",
      "ingredients": [
        "2 duck breasts",
        "2 tablespoons of mixed peppercorns",
        "Salt",
        "2 glasses (400 ml) of chicken stock",
        "2 unwaxed oranges",
        "1 tablespoon of caster sugar",
        "1 tablespoon of water",
        "1 tablespoon of white wine vinegar",
        "Quarter of the reserved orange zest",
        "Splash of sherry vinegar"
      ]
    }
  ],
  "instructions": [
    "Prepare the duck breasts",
    "Remove two-thirds of the fat from 2 duck breasts then make diagonal incisions in it with the tip of a knife, without piercing the flesh.",
    "Crush 2 tablespoons of mixed peppercorns and coat this side with them, pressing firmly to stick them on.",
    "Lightly salt the other side.",
    "Set these duck breasts to one side.",
    "Prepare the bigarade sauce",
    "Pour 2 glasses (400 ml) of chicken stock into a saucepan and reduce by three-quarters.",
    "Squeeze the juice of 2 unwaxed oranges (keep the peel of one).",
    "Put a tablespoon of caster sugar into a small saucepan with a tablespoon of water and cook until it forms a pale gold caramel.",
    "Add the orange juice and 1 tablespoon of white wine vinegar, stir well and allow to reduce completely.",
    "Grate a quarter of the reserved orange zest into the saucepan, add the reduced chicken stock, stir well and cook for a further 5 minutes until the sauce is nice and smooth.",
    "Pepper generously and add a splash of sherry vinegar. Keep hot.",
    "Cook the duck breasts and finish your dish",
    "Put a frying pan (or sauté pan) on the heat and when hot, lay the duck breasts skin-side down.",
    "Cook for 3 to 5 minutes (depending on their thickness), then turn them over and cook for 3 minutes on the other side.",
    "Take them out and place on a rack or plate.",
    "Cover with aluminium foil and leave to rest for 5 minutes in the warm oven, with the door open.",
    "Cut the duck breasts into slices 0.5 cm thick and arrange them on individual plates or in a serving dish.",
    "Coat with bigarade sauce or serve this separately in a sauce boat."
  ],
  "author": ""
}