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": "MALLARD DUCK PIE",
  "description": "A luxurious pie featuring mallard duck, expertly prepared and served with a rich Morgon wine reduction, perfect for impressing guests or treating yourself to a gourmet experience.",
  "subtitle": "with Morgon Wine Reduction",
  "ingredients": [
    {
      "section": "GROUND (MINCED) FILLING",
      "ingredients": [
        "300G 10.58 OUNCES MALLARD DUCK MEAT",
        "100G 3.53 OUNCES FATBACK (PORK FAT)"
      ]
    },
    {
      "section": "DICED FILLING",
      "ingredients": [
        "8.82 OUNCES MALLARD DUCK FILLETS",
        "1.76 OUNCES MALLARD DUCK LIVERS",
        "50G 1.76 OUNCES FATBACK (PORK FAT)",
        "1 SHALLOT"
      ]
    },
    {
      "section": "FORCEMEAT FILLING",
      "ingredients": [
        "4.41 OUNCES CHICKEN LIVERS",
        "125G 4.41 OUNCES FATBACK (PORK FAT)",
        "125G 4.41 OUNCES PORK LOIN",
        "1 SHALLOT",
        "1 SPRIG THYME",
        "1/4 BAY LEAF",
        "200ML 3/4 CUP PLUS 1 TABLESPOON RED WINE"
      ]
    },
    {
      "section": "MORGON WINE REDUCTION",
      "ingredients": [
        "4 MALLARD DUCK CARCASSES",
        "1 SHALLOT",
        "30ML 2 TABLESPOONS OLIVE OIL",
        "50G 1.76 OUNCES BUTTER",
        "100ML 1/3 CUP PLUS 1 TABLESPOON MORGON WINE",
        "1 LITER 4 1/4 CUPS CHICKEN BROTH (SEE P. 245)",
        "5 BLACK PEPPERCORNS, PLUS FRESHLY GROUND PEPPER",
        "SALT"
      ]
    },
    {
      "section": "FINISHING",
      "ingredients": [
        "1 JUNIPER BERRY, CHOPPED*",
        "LEAVES OF 1 SPRIG THYME, MINCED",
        "10ML 2 TEASPOONS MADEIRA WINE",
        "10ML 2 TEASPOONS COGNAC",
        "10ML 2 TEASPOONS SHERRY VINEGAR",
        "10G 0.35 OUNCE (2 1/2 TEASPOONS) FLEUR DE SEL",
        "4G 0.14 OUNCE (2 TEASPOONS) FRESHLY GROUND PEPPER",
        "4 (50G 1.76 OUNCE) SLICES RAW FOIE GRAS",
        "250G 8.82 OUNCES PUFF PASTRY",
        "1 EGG YOLK"
      ]
    }
  ],
  "instructions": [
    "Use a knife to chop the duck meat and fatback together.",
    "Chop the fillets, livers, and fatback into uniform 4mm - 1/8 inch dice. Peel and mince the shallot. Gently melt the fatback in a sauté pan. Add the shallot, followed by the diced fillets and livers. Fry quickly, keeping the meat pink. Cool rapidly in a bowl over ice cubes.",
    "Remove any bile from the livers and separate them into two lobes. Cut the fatback and pork loin into small dice. Peel and mince the shallot. Fry the chicken livers, fatback, and pork loin over high heat, shaking the pan. Add the shallot, thyme, and bay leaf. Deglaze with the wine, then remove the thyme. Transfer to a blender and finely purée. Pass the forcemeat through a strainer (sieve) to make it smooth and even. Cool as quickly as possible.",
    "Chop up the duck carcasses and slice the shallot. Brown the carcass pieces in a Dutch oven (cast-iron casserole) with the oil. Add the butter and shallot, and sweat gently, being careful not to color the shallot much. Deglaze with the wine and reduce by half. Add half of the broth and simmer very gently. When the liquid is reduced to a syrupy consistency, add the rest of the broth and the peppercorns. Cook for 1 hour 30 minutes, reducing to a sauce thick enough to coat the back of a spoon. Filter the sauce through a very fine strainer into a small saucepan. Set aside in a warm place. Season with salt and pepper.",
    "Preheat the oven to 220°C - 425°F (gas mark 7). Mix together the ground (minced) filling, the diced filling, and the forcemeat filling. Fold in the juniper berry, thyme, Madeira, cognac, sherry vinegar, fleur de sel, and pepper. Mold the filling into four disks, 9cm - 3 1/2 inches in diameter and 3cm - 1 1/4 inches thick. Insert a slice of foie gras into the middle. Roll out the puff pastry to an even thickness of 1.5mm - 1/16 inch, then cut out eight 12cm - 4 3/4 inch-diameter disks. Position the disks of filling in the center of four pastry disks. Glaze the surface of the filling with egg yolk. Cover with the remaining pastry disks. Glaze the tops of the puff pastry. Make a small vent in the middle of each. Bake for 16 minutes at 190°C 375°F (gas mark 5). Serve the reduction separately."
  ],
  "author": "AUX LYONNAIS"
}