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 duckling with saffron-spiced apple",
  "description": "Next time you're in the supermarket, don't just buy a chicken on auto-pilot; move down the aisle a bit, grab a duckling instead and inject a little freshness into your cooking. Sometimes, at least with food, change is really that simple. An easy side dish of spiced apples cooked 'en papillote' is all this needs to go with it. To make the sauce, see the step-by-step method on p. 142.",
  "subtitle": "Everyday",
  "ingredients": [
    {
      "section": "The apples",
      "ingredients": [
        "30 g/1 oz butter + a little extra",
        "100 ml/3½ fl oz mineral water",
        "1 teaspoon caster (superfine) sugar",
        "4 pinches of ground cinnamon",
        "1 roughly crushed star anise",
        "12 strands of saffron",
        "4 apples, preferably Egremont Russets",
        "50 ml/14 fl oz vegetable stock",
        "fine salt"
      ]
    },
    {
      "section": "The duckling",
      "ingredients": [
        "1 duckling, about 1.8 kg/4 lb",
        "4 tablespoons groundnut (peanut) oil",
        "2 large knobs of butter",
        "200 ml/7 fl oz vegetable stock",
        "fine salt, freshly ground pepper"
      ]
    }
  ],
  "instructions": [
    "1 - The apples: Preheat the oven to 180°C (350°F; gas mark 4). Melt the butter and pour into a baking dish, along with the mineral water. Mix in the sugar, cinnamon, star anise, saffron and a pinch of salt. Add the apples and toss them in the mixture, then bake for 20 minutes, basting them every so often. Remove the apples from the oven and allow to cool, but leave the oven on at the same temperature.",
    "2 - The duckling: Season the duckling. Place the oil and half of the butter in a heavy-based roasting tin over a medium heat and brown the duckling on all sides, then transfer to the oven. Roast for 30-35 minutes, basting the duckling with the juices regularly. Remove from the oven and leave to rest for a few minutes.",
    "3 - The jus: Remove the duckling and most of the fat from the roasting tin (keep it for roasting potatoes). Put the pan over the heat and cook, stirring often, for 15-20 seconds, or until the sticky bits of meat and juices in the base of the pan have caramelized. Add the vegetable stock and simmer until the surface appears almost 'beaded' with oil.",
    "4 - Finishing off: Reheat the apples for a couple of minutes in a frying pan with the vegetable stock and the extra butter. Slice the duckling and serve with the hot apples and sauce. So simple, yet so good!"
  ],
  "author": ""
}