Season the duck breast as desired and grill until golden, so that the meat remains slightly pink inside.

For the sauce, finely chop the garlic and onion, and sauté them in butter. Use a lower temperature and do not let the onion and garlic brown. Add the cream and let it simmer for a few minutes. Season with salt and lime juice, and finally add the saffron. Mix well to distribute the saffron evenly.

Arrange a pile of salad leaves on a plate, place the sliced duck breast on top, and pour over the golden-yellow saffron sauce.