METHOD FOR THE SAUCE
Soak the saffron in 50ml cold water. Melt the butter, add the shallots and garlic and cook on low for 2 minutes. Add the gin and flame, wet with the saffron water and cream, cook on low for 3–4 minutes. Leave to infuse and season with salt. Strain before service.
For the mayonnaise mix the yuzu juice and mayo and refrigerate. Heat the oil in a large shallow pan. Season the butternut squash and roast on medium heat for 3 minutes each side.
Take the skin off the duck breast, season with salt and pepper and pan roast in a non-stick pan with little oil and the duck skin for 1 minute each side. Place in a 190C hot oven for 3 minutes. Set aside and let rest for 5 minutes before slicing.