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": "MAKE THE DUCK",
  "description": "A stunning dish featuring mallard ducks cooked to perfection, paired with figs, porcini mushrooms, and a rich salmis sauce for a truly gourmet experience.",
  "subtitle": "MALLARD DUCK with Figs, Porcini, and Salmis Sauce",
  "ingredients": [
    {
      "section": "For the recipe",
      "ingredients": [
        "4 MALLARD DUCKS, CLEANED AND SINGED, WITH HEARTS AND LIVERS RESERVED",
        "30ML 2 TABLESPOONS GRAPESEED OIL",
        "20G 0.71 OUNCES (1 1/2 TABLESPOONS) BUTTER",
        "2 CLOVES GARLIC",
        "2 SPRIGS THYME",
        "SALT",
        "FRESHLY GROUND PEPPER",
        "10G 0.35 OUNCE (3/4 TABLESPOON) BUTTER",
        "2 ONIONS",
        "1 CARROT",
        "4 CLOVES GARLIC, UNPEELED",
        "1 SPRIG THYME",
        "5 PEPPERCORNS",
        "2 JUNIPER BERRIES",
        "100ML 1/3 CUP PLUS 1 TABLESPOON MALLARD DUCK JUS (SEE P. 248)",
        "500ML 2 CUPS WHITE CHICKEN STOCK (SEE P. 246)",
        "FLEUR DE SEL",
        "FRESHLY GROUND PEPPER",
        "1 CARROT",
        "2 SHALLOTS",
        "50G 1.76 OUNCES WHITE MUSHROOMS",
        "OLIVE OIL",
        "100G 3.53 OUNCES (7 TABLESPOONS) BUTTER",
        "5G 0.18 OUNCE (2 1/2 TEASPOONS) BLACK PEPPERCORNS",
        "50ML 3 1/2 TABLESPOONS COGNAC",
        "100ML 1/3 CUP PLUS 1 TABLESPOON SHERRY VINEGAR, PLUS MORE FOR SEASONING",
        "750ML 3 CUPS PLUS 3 TABLESPOONS RED WINE",
        "1 LITER 4 1/4 CUPS WHITE CHICKEN STOCK",
        "12 YOUNG PORCINI (CEPS)",
        "12 FIGS",
        "OLIVE OIL",
        "SALT",
        "FRESHLY GROUND PEPPER",
        "40G 1.41 OUNCES (3 TABLESPOONS) BUTTER",
        "2 CLOVES GARLIC",
        "2 SPRIGS THYME",
        "30ML 2 TABLESPOONS RED WINE",
        "20ML 4 TEASPOONS CREME DE CASSIS (BLACK CURRANT LIQUEUR)"
      ]
    }
  ],
  "instructions": [
    "Preheat the oven to 180°C - 350°F (gas mark 4).",
    "Cut off the legs from the ducks and set aside to confit; the remaining legs can be reserved for later use.",
    "In a skillet or frying pan with the oil, quickly sear the rib cages with breasts, skin side down, pressing down lightly to achieve an even coloring.",
    "Turn them over and add the butter, garlic, and thyme, then baste constantly to start the cooking process.",
    "Roast the rib cages for 10 minutes. Then rest on a rack.",
    "Use a sharp knife to lift off the breasts from the rib cages. Set aside the carcasses.",
    "Season the 4 reserved duck legs and brown them, skin side down, in a sauté pan. Take them out of the pan when they are golden.",
    "Defat the pan, then add the butter, peeled and diced onion, and carrot, and place over high heat.",
    "Add the garlic, thyme sprig, peppercorns, and juniper berries, then deglaze the pan with half of the mallard duck jus.",
    "Return the legs to the pan and cover with the chicken stock. Cover with a lid and cook for 3 hours.",
    "When cooked, drain the legs and filter the cooking liquid through a conical strainer (sieve) and add it to the remaining mallard duck jus; set aside for the salmis sauce. Debone the thighs and set aside.",
    "Peel the carrot and shallots, wash the mushrooms, and cut the vegetables into small dice.",
    "Brown 1.5kg 3 pounds 4 ounces of the duck carcasses and scraps in a little olive oil.",
    "Defat the pan, add 1 tablespoon of the butter, the carrot, shallots, mushrooms, and peppercorns, and sweat.",
    "Flambé with the cognac and reduce completely. Deglaze the pan with vinegar and reduce completely again.",
    "Add the wine and gently reduce while skimming.",
    "Add the chicken stock and duck jus-leg cooking liquid and cook for 3 hours.",
    "Reduce the sauce to the desired consistency, then filter through a conical strainer.",
    "Very finely chop the hearts and livers and add to the sauce.",
    "Return the sauce to the heat and heat without boiling. Pass through a drum strainer. Add a little vinegar and pepper.",
    "Carefully scrape the mushrooms and figs, then halve them. Set aside two figs to slice for finishing.",
    "Heat some oil in a sauté pan and add the mushrooms, cut side down.",
    "When golden, turn them over, season, and add the figs. Sear in the same way.",
    "Add the butter, garlic, and thyme, and cook for 5 minutes in the hot butter.",
    "After several minutes, add the confit legs, deglaze with wine, then add the crème de cassis and simmer for 5 minutes.",
    "Gently heat the breasts in the salmis sauce. Heat the plates.",
    "Arrange the breasts in the middle, then garnish with the mushrooms, legs, and figs.",
    "Slice the reserved figs and arrange on both sides. Season with a pinch of fleur de sel and a few turns of the pepper mill."
  ],
  "author": "ALLARD"
}