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": "TERRINE OF DUCK FOIE GRAS CONFIT",
  "description": "A luxurious terrine of duck foie gras, perfectly paired with toasted brioche, making it an elegant appetizer for special occasions.",
  "subtitle": "with Toasted Parisian Brioche",
  "ingredients": [
    {
      "section": "Pour la recette",
      "ingredients": [
        "1 LOBE RAW DUCK FOIE GRAS, DEVEINED",
        "7G 0.25 OUNCE (1 TEASPOON) SALT",
        "1.5G 0.05 OUNCE (3/4 TEASPOON) FRESHLY GROUND WHITE PEPPER",
        "250G 8.82 OUNCES (2 CUPS PLUS 4 TEASPOONS) TYPE 45 FLOUR, PLUS MORE FOR DUSTING",
        "6G 0.21 OUNCE (1 TEASPOON) SALT",
        "20G 0.71 OUNCE BAKER'S YEAST",
        "35G 1.23 OUNCES (3 TABLESPOONS) SUGAR",
        "3 EGGS",
        "125G 4.41 OUNCES (1 STICK) BUTTER AT ROOM TEMPERATURE, PLUS MORE FOR GREASING",
        "1 EGG YOLK",
        "FLEUR DE SEL",
        "FRESHLY GROUND PEPPER"
      ]
    }
  ],
  "instructions": [
    "Place the lobe on a sheet of parchment paper and season with salt and pepper. Cover with plastic wrap and set in the refrigerator for 3 hours.",
    "Transfer the foie gras to a terrine dish. Cover the surface with plastic wrap and set aside* in the refrigerator for 24 hours.",
    "Take the dish out of the refrigerator 30 minutes before cooking and preheat the oven to 100°C - 225°F (gas mark 1/4).",
    "Place the dish in a bain-marie and put into the oven. Insert a probe thermometer and cook until the internal temperature reaches 50°C - 122°F.",
    "Take the dish out of the bain-marie, pour out the fat into a casserole, and let it harden; refrigerate.",
    "Rest the foie gras at room temperature for 2 hours.",
    "Cover the foie gras with plastic wrap and place thin, flat pieces of wood over it. Top with a weight of about 250g - 8.82 ounces to compact it well. Refrigerate for 24 hours.",
    "Loosen the fat from the casserole and remove any sediment that has settled at the bottom.",
    "Melt the fat and filter it through a fine conical strainer (sieve) into a bowl.",
    "Use a spatula (scraper) to smooth the surface of the terrine and ensure the edges are even, then pour the fat over the top.",
    "Cover the terrine dish with its lid and rest in the refrigerator for 3 to 4 days before serving.",
    "Combine the flour, salt, yeast, and sugar in a stand mixer and mix using the dough hook attachment.",
    "Add the eggs, one at a time, and continue to mix until a smooth dough forms.",
    "Cube the butter. When the dough comes away from the sides of the bowl, add the butter, then knead by hand until the dough is smooth and even.",
    "Wrap the dough in plastic wrap and rest for about 12 hours in the refrigerator.",
    "Divide the dough into 70g - 2.47 ounce balls.",
    "Shape the head of the brioches by squeezing with your thumb and index finger two-thirds of the way up the ball.",
    "Grease brioche molds with butter and dust with flour, then put a ball in each mold.",
    "Let rise at room temperature for 40 minutes.",
    "Preheat the oven to 180°C - 350°F (gas mark 4).",
    "Beat the egg yolk. Brush the tops of the brioches with the egg yolk to glaze, and bake for 20 minutes.",
    "Set aside on a rack.",
    "Halve the brioches and toast them.",
    "Cut two thick slices of foie gras terrine and arrange on a plate.",
    "Sprinkle with fleur de sel and freshly ground pepper.",
    "Serve the brioches separately."
  ],
  "author": "BENOIT"
}