Thought I'd better finish of the duck posts.
The finished prosciutto:
They're both delicious, I think I prefer the one with the smoke on it though. The smoke is quite subtle, but it adds just a little more depth to the flavour.
The confit after being in the fridge for a couple of weeks:
I melted the fat and extracted on leg and one rump …
… which I baked in the oven until crispy on the outside:
Very yummy. I nibbled on the rump and cut the leg in two to take to work for lunches. I've since eaten leg number two as well.