Goal
    L'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
    Tu dois renvoyer 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": "Grilled Duck With Balsamic Reduction",
  "description": "Grilled Duck With Balsamic Reduction is a flavorful dish that combines the rich taste of duck with a tangy balsamic reduction, perfect for any special occasion or gathering.",
  "subtitle": "",
  "ingredients": [
    {
      "section": "Pour la recette",
      "ingredients": [
        "4 duck breasts (12 to 14 ounces each)",
        "Olive oil",
        "½ cup Chicken Rub (see recipe, see here)",
        "2 cups good-quality balsamic vinegar",
        "1 tablespoon brown sugar",
        "1 tablespoon lemon juice",
        "4 large vine-ripened or Roma tomatoes, cut into ½-inch-thick slices",
        "Kosher salt and freshly ground pepper",
        "16 slices fresh mozzarella cheese",
        "1 cup thinly sliced fresh basil"
      ]
    }
  ],
  "instructions": [
    "1. Prepare an indirect heat fire in a grill, and preheat to 400°F. Pat duck dry with paper towels, then score the skin, making a crosshatch pattern. Rub duck all over with olive oil and Chicken Rub.",
    "2. Place duck, skin sides down, on indirect heat side of grill. Cover and cook until fat renders and begins to crisp and a meat thermometer reads 130°F, about 20 minutes.",
    "3. While duck cooks, place vinegar, sugar, and lemon juice in a small saucepan, and bring to a simmer over medium heat. Reduce heat to low, and cook, stirring often, until thickened and reduced to roughly 1 cup, about 10 minutes. Remove from heat, and cool. The reduction will thicken further as it cools.",
    "4. Flip duck skin sides up, and place on direct side of grill. Cover and cook for 2 minutes. Flip again, skin sides down, and cook for 2 more minutes or until temperature reaches 135°F. Remove from grill, and let rest for at least 5 minutes.",
    "5. While duck is resting, toss tomato slices with olive oil, salt, and pepper to taste. Place tomatoes on grill; cover and cook 1 to 2 minutes per side or until grill marks appear.",
    "6. Layer mozzarella and tomatoes on serving plates. Scatter basil on top, then season with salt and pepper. Drizzle with balsamic reduction. Slice duck, and serve with tomato-mozzarella salad."
  ],
  "author": ""
}