Preparation:

Prepare the sauce, peel the Garlic and boil it for 3 minutes, refresh in cold water then chop it very fine with the onion. Pan-fried the onion and Garlic in Olive oil for 2 or 3 minutes, add the white wine and the chicken stock boil for a few minutes then add the cream. Set aside and let it cool down. When the mixture is cold add the mayonnaise and some milk, the sauce is ready.
Cut the vegetables in long and fine strips, marinate with some Herbs and olive oil. Grill the vegetable strips, set aside. Get the Duck confit and cut it in fine slices. In the middle of the plates place some mixed lettuce, arrange the duck slices and the grilled vegetables around the lettuce, pour some sauce and decorate with some chopped black Olives and some Paprika
Bon Appetit.