Originally posted by The Economist:
Originally posted by Board-O:
Smoked, I'm guessing. I've had an appetizer of thinly sliced cold smoked goose in a nice restaurant.
I had a charcouterie plate with some similar meats and it was quite delicious...
Originally posted by futronic:
Maybe they mean duck "prosciutto." The breast is cured and then sliced thinly. It's delicious, especially the fat layer.
Do you have any local places that you can recommend?
Scheffler's Deli and Whitehouse Meats at the St. Lawrence Market carry it. The other Whitehouse locations in the city will also have it. Technically you could go to Cumbrae's, Pusateri's, etc, also. It's all coming in from Quebec anyway, just like the majority of other duck products.
Board-O: No need to order from d'Artagnan when we can get all this stuff by basically walking down the street. Besides - cross-border shipping of meat and cheese is a pain in the ass and almost as contentious as shipping wine.