> wrote:

>Duck prosciutto? That's a new one on me.

It's a fairly uninteresting form of duck, and the name "duck
prosciutto" doesn't sit right with me -- similar to "eggplant
caviar" and such nonsense.

I was at a restaurant in Atlanta that was really trying to
emulate California standards and they listed a duck pizza which
we ordered. Turned out the topping was "duck prosciutto",
which we hadn't been warned about. I normally expect shredded
duck leg meat (perhaps confit-style, or perhaps just roasted)
on a duck pizza.

Steve