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": "ROASTED MADAME BURGAUD DUCK",
  "description": "A luxurious roasted duck dish combined with citrus and sweet flavors, perfect for special occasions.",
  "subtitle": "with Orange, Braised Duck Legs, Turnips, and Quince",
  "ingredients": [
    {
      "section": "Pour la recette",
      "ingredients": [
        "2 (1.4KG 3 POUND) DUCKS",
        "OLIVE OIL",
        "FINE GRAY SEA SALT",
        "FRESHLY GROUND PEPPER",
        "2 SHALLOTS",
        "3 CLOVES GARLIC",
        "1 SPRIG THYME",
        "1 LITER 4 1/4 CUPS STRONG RED WINE",
        "1 LITER 4 1/4 CUPS DUCK JUS (SEE P. 248)",
        "A PINCH OF GROUND CARDAMOM, MACE, LONG PEPPER, STAR ANISE, AND CORIANDER SEEDS",
        "150G 5.29 OUNCES (2/3 CUP)",
        "50ML 3 1/2 TABLESPOONS AGED RED WINE VINEGAR",
        "HONEY",
        "1 LITER 4 1/4 CUPS ORANGE JUICE",
        "1 LITER 4 1/4 CUPS DUCK COOKING LIQUID",
        "500G 1 POUND 2 OUNCES (2 1/2 cups) SUGAR",
        "8 TURNIPS, WITH GREENS",
        "1 QUINCE",
        "LEMON JUICE",
        "100G 3.53 OUNCES KUMQUATS",
        "ZEST OF 1 ORANGE",
        "FLEUR DE SEL",
        "FRESHLY GROUND PEPPER",
        "OLIVE OIL"
      ]
    }
  ],
  "instructions": [
    "Use a sharp knife to cut the legs off the ducks. Keep the rest of the ducks in one piece and set aside* in the refrigerator. Put a little oil in a Dutch oven (cast-iron casserole) and fry the legs, coloring them well.",
    "Season the legs with gray salt and pepper and set aside* on a rack.",
    "Peel and slice* the shallots. Sweat* them with the unpeeled garlic, the thyme, and some coarsely ground pepper, then season with salt.",
    "Deglaze with the wine and reduce by three-quarters.",
    "Add the duck jus and the legs, cover with a lid, and cook for 2 hours, until soft.",
    "Transfer to a bowl and set aside. Filter the duck cooking liquid through a conical strainer* (sieve) and set aside for the orange sauce.",
    "Chop and roast* the spices. Heat the honey in a sauté pan*.",
    "Just before the honey caramelizes, add the spices. Deglaze with the vin-egar and reduce, then add the orange juice and reduce by half.",
    "Add the duck cooking liquid. Let infuse for 45 minutes off heat, then gently reduce for 1 hour to the desired consistency.",
    "Combine 700ml - 3 cups water and the sugar and bring to a boil to make a syrup. Set aside.",
    "Turn* the turnips, leaving their greens intact, and shallow braise them.",
    "Peel and quarter the quince.",
    "Transfer half the syrup to a bowl with a dash of lemon juice, add the quince, and let candy for 1 hour, until soft.",
    "Halve the kumquats and blanch* for a few seconds in boiling water.",
    "Candy them in the other half of the syrup until soft. Set aside.",
    "Dry the orange zest in the oven at 60°C - 140°F. Grind to a powder.",
    "Raise the oven temperature to 180°C - 350°F (gas mark 4) on the convection (fan) setting.",
    "Remove the duck breasts from the rib cage, season, and then brown the duck breasts on all sides in a Dutch oven with a little olive oil, and finish by roasting in the oven for 15 minutes.",
    "Rest for about 10 minutes.",
    "Cut and place a duck breast in the center of a silver oval platter.",
    "Arrange the turnip and candied quince and kumquats around it.",
    "Cover with a little sauce, and season with fleur de sel and freshly ground pepper.",
    "Heat the duck legs and glaze* in the orange sauce.",
    "Serve them separately.",
    "Sprinkle with orange zest powder and drizzle with a line of sauce."
  ],
  "author": "BENOIT"
}