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": "Duck with olives",
  "description": "This delightful duck recipe is made with olives, giving it a unique flavor profile that is perfect for special occasions or a comforting family dinner.",
  "subtitle": "A delicious duck recipe enhanced with the flavor of olives.",
  "ingredients": [
    {
      "section": "Pour la recette",
      "ingredients": [
        "1 Muscovy duckling",
        "2 carrots",
        "2 sticks of celery",
        "1 onion",
        "1 fennel bulb",
        "1 tablespoon of olive oil",
        "1 sprig of thyme",
        "3 garlic cloves",
        "100 g of pitted black olives",
        "2 tablespoons of ruby Port",
        "1 glass (200 ml) of chicken stock",
        "salt",
        "freshly ground black pepper",
        "a splash of wine vinegar"
      ]
    }
  ],
  "instructions": [
    "Salt the inside and outside of 1 Muscovy duckling ready to cook.",
    "Preheat your oven to 180 °C (gas mark 4).",
    "Peel, wash and thinly slice 2 carrots, 2 sticks of celery, 1 onion and 1 fennel bulb.",
    "Heat a tablespoon of olive oil in a flameproof casserole dish.",
    "Brown the duck on all sides over a medium heat. When it is nice and golden, drain.",
    "Discard the fat from the casserole dish.",
    "Put in all the vegetables with 1 sprig of thyme and 3 garlic cloves, squashed. Salt lightly.",
    "Place the duck on top and put the casserole dish in the oven for 30 to 50 minutes, depending on the size of the duck.",
    "Open the casserole dish, take out the bird and place it on a dish, cover with aluminium foil and allow to rest for 10 minutes.",
    "Also take out the sprig of thyme and the skins of the garlic cloves.",
    "Tip 100 g of pitted black olives into the casserole dish, and 2 tablespoons of ruby Port. Stir and scrape the bottom of the casserole dish with a wooden spatula.",
    "Add 1 glass (200 ml) of chicken stock. Mix again and reduce the liquid until it has a nice, slightly syrupy consistency.",
    "Taste and adjust the seasoning with salt and add freshly ground black pepper.",
    "Add a splash of wine vinegar.",
    "Carve the breasts and legs of the duck, arrange them in a dish and pour the olive sauce all around. Serve immediately."
  ],
  "author": "Christophe Saintag"
}