I know this an old thread but I decided to try the Duck Prosciutto recipe in the Charcuterie Book. Being the crackshot waterfowl hunter that I am I had to buy a domestic duck from the grocery store! I figured they would at least have more meat to them. I followed the recipe to a tee (except that I had to let it hang/dry about 2 weeks longer for the right firmness) and was very impressed with the flavor/texture. It tasted exactly like the deli bought pork version. I suggest if you enjoy prosciutto to give this a try. The only downfall is that with it being a duck (size) it seemed it was gone in an instant, it was so good!
Sorry no pix I will probably do this recipe again tho, camera in hand!