Duck prosciutto is not uncommon, but I'd never seen or tried goose prosciutto before. The reality is that ducks and geese are really very similar birds, so why not goose prosciutto? When I butchered the bird I got from Elihu Farm (that also happens to be where Carlo Mirarchi sources his geese for Roberta's as I discovered this past weekend after dining at Roberta's), I cut out the breasts as well as the thighs and legs. The latter were confited, while one of the breasts was low-temp roasted. For the remaining breast, I decided to try my hand at making it into a prosciutto. Using Michael Ruhlman's approach for duck prosciutto as a guide, I salt-cured the breast, rinsed and dried it, wrapped and tied it in cheese cloth and hung it for 8 days from a pipe in my basement. It was surprisingly easy and the glistening, silky result is pretty tasty. I plan to share it with my family on Christmas Eve.