Cut each duck breast into 3 – 4 pieces. Lightly pound each piece until about 1/4-inch thick. Add to a small bowl with oysters and liquid, lemon juice, Italian seasoning and garlic salt. Toss and refrigerate for 30 – 60 minutes. Lay prosciutto slices out flat on a work surface. Place one oyster and 1 piece of duck on one end of each prosciutto slice. Roll up snugly and secure with skewers. Grill, pan-sear or broil until prosciutto is browned. Serve with favorite dipping sauce.