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Ideas for using duck prosciutto?

LisaPA | Feb 8, 201206:56 PM

So I went a little overboard in my excitement about the glorious duck prosciutto at my local gourmet store and bought 1/4 lb., which works out to around 50 slices. It is also infused with a hint of rosemary - not too strong, but could clash with some flavors.

I'm planning to use it in a pressed sandwich and just draped on bread with fig/onion jam. Rather than just generically subbing it for the pork version, does anyone have some suggestions to highlight the ducky goodness for the remainder?

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