On Dec 27, 11:36 am, (Steve Pope) wrote:
> modom (palindrome guy) > wrote:
>
> >On Thu, 27 Dec 2007 06:20:11 +0000 (UTC),
> >>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.
> >You ever been to SW France?
>
> No I haven't. It's on my list.
>
> But since "prosciutto" is an Italian word I can't picture
> the French naming anything that. Could be wrong.
>
Posting from a Baton Rouge motel via Google.

You are most right, sir. No francophone would name anything edible
prosciutto. That name for this concoction came from Ruhlman's and
Polcyn's book "Carcuterie," and from general anglophone usage which
appears (to me, anyway) use the word "prosciutto" as a class noun,
rather than the specific indicator of Italian cured leg of pig to
which it properly refers.

However, I have observed in the town of Montauban, and elsewhere in
the Midi-Pyrenees, a kind of cured duck breast similar to the duck
breast "prosciutto" I've made from this recipe in the past. It's
often found sliced very thin and set atop small portions of chevre in
that area.

Tom Colicchio also has a recipe for duck breast "prosciutto" in his
"Craft" cookbook, I believe.

modom