1 tablespoon olive oil
3 cloves garlic, minced
2 teaspoons dried parsley
1/2 teaspoon salt
1 teaspoon dried thyme
1/2 teaspoon dried rosemary
1/2 teaspoon dried rosemary, crushed
8 ducks, skinned and cut into 1 inch pieces
1 cup frozen chopped plum tomatoes, thawed
2 tablespoons dried parsley
1/2 lemon, juiced
1 teaspoon dried basil
1/2 teaspoon salt
1 (10 ounce) can full fat cream of chicken soup
In a small bowl, mix olive oil, garlic, parsley, salt, thyme, rosemary, rosemary, rosemary, rosemary, basil, and salt. Cover and refrigerate at least one hour to allow the flavors to blend. Store sandwich-style in an airtight container to keep it from leaking.
Heat olive oil in large skillet over medium-high heat. Add ducks, tomatoes, parsley, lemon juice, and basil. Pour over salad for 1 to 2 minutes about 8 servings. Mix in soup. Serve together with salad.