BBQ marinated quail, chicken, duck and with preserved lemon and harissa : Neil Perry Recipe

Preheat your bbq.
To make the preserved lemon salsa, remove the rind only from the preserved lemon with a sharp knife (leave all pith behind). Cut the rind into a very fine dice and place in a bowl. Finely chop the garlic and add it to the bowl. Add the juice of 1 fresh lemon, a good splash of olive oil, a tiny pinch of salt and a good grind of pepper. Mix and set aside.
To prepare the quails, remove the wing tips and neck, and butterfly them gently by splitting them down the backbone.
To prepare the chicken, remove the breast (keeping the breast plate in tact) and cut each into 2. Remove the legs and thighs and cut each piece into 2.
Prepare the duck in the same way.
Cut the turkey breast into 3 even slices.
Coat all pieces of poultry liberally in the chermoula.
Place the poultry skin side down on the char grill of your bbq and cook until just done and well coloured. Remove them to a warm place to rest.
Pile all the barbecued poultry onto a large platter, add a squeeze of lemon juice and a liberal serving of both preserved lemon and harissa.