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": "Roast duck breast with black cherry compote",
  "description": "A few cherries transform a simple duck breast into a sophisticated and original dish. If you can, use several different cherry varieties for the compote.",
  "subtitle": "A few cherries transform a simple duck breast into a sophisticated and original dish.",
  "ingredients": [
    {
      "section": "Pour la recette",
      "ingredients": [
        "4 x 180-200 g/6%-7 oz duck breasts",
        "fine salt, fleur de sel and freshly ground pepper",
        "125 g/4½ oz plain (all-purpose) flour",
        "2 eggs",
        "10 g/½ oz butter + a little extra for cooking the blinis",
        "200 ml/7 fl oz milk",
        "3 tablespoons walnut oil",
        "pinch of fine salt",
        "100 g/3½ oz canned sweetcorn",
        "2 egg whites",
        "oil for frying",
        "100 g/3½ oz cherries + 4 extra for decoration",
        "2 knobs of salted butter",
        "2 tablespoons balsamic vinegar"
      ]
    }
  ],
  "instructions": [
    "1 The duck breasts\nRemove some of the fat and any sinews or nerves from the duck breasts (or get your butcher to do it). Slash the remaining fat in a criss-cross pattern with a sharp knife, then refrigerate while cooking the blinis and compote.",
    "2-The blinis\nPut the flour, eggs, butter, milk, walnut oil and salt into a blender and blend until smooth, then strain through a fine sieve. When ready to cook, add the sweetcorn and the whisked egg whites to the batter. Heat a little oil and butter in a non-stick frying pan and then, when foaming, pour in small circles of batter. Cook over a gentle heat for 3-4 minutes, turning the blinis once or twice as necessary.",
    "3-The cherry compote\nWash the cherries, then remove the stalks and stones. Sauté the cherries for 2 minutes in a frying pan with half the butter. Pour in the balsamic vinegar and leave to cook over a gentle heat for 10 minutes. Take off the heat, then beat in the rest of the butter.",
    "4-Cooking the duck breasts\nSeason the duck breasts, then brown them in a grill pan or frying pan, starting with the skin side for about 2 minutes. Turn over and brown the meat for 2 minutes. Finish them off in an oven preheated to 180°C (350°F: gas mark 4), skin-side up, for 7-8 minutes. Remove from the oven and leave to rest for 4-5 minutes.",
    "5- Plating up\nFinely slice the duck breasts and arrange on the plates. Add a spoonful of cherry compote and a small stack of blinis topped with a cherry. Scatter a little fleur de sel on the meat."
  ],
  "author": ""
}