Ingredients
Lemon dressing
Method
1.To make lemon dressing; dry-fry cumin and coriander in small heated frying pan, stirring, until fragrant. Combine spice mixture in small jug with oil and juice.
2.Combine duck in medium bowl with ¼ cup of the dressing and half of the chilli; toss duck to coat in chilli marinade.
3.Combine drumsticks, small chickens and quail in large bowl with remaining dressing; toss to coat in lemon marinade. Cover each bowl; refrigerate 3 hours or overnight.
4.Drain duck over small bowl; reserve chilli marinade. Drain drumsticks, small chickens and quail over medium bowl; reserve lemon marinade. Cook drumsticks, small chickens and quail, in batches, on heated oiled grill plate (or grill or barbecue) until cooked through. During cooking, brush drumsticks with reserved lemon marinade, small chickens with ¼ cup of the kecap manis, and quail with honey. Brush duck with reserved chilli marinade; cook as desired.
5.Cook tomatoes on same heated oiled grill plate about 5 minutes or until just softened.
6.Cut duck into thick slices. Place spinach on large serving platter; arrange poultry and tomatoes on platter. Sprinkle duck with remaining chilli; drizzle small chickens with remaining kecap manis.
To make lemon dressing; dry-fry cumin and coriander in small heated frying pan, stirring, until fragrant. Combine spice mixture in small jug with oil and juice.
Note
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