Pre-heat the grill to a moderate heat. Combine the ground cumin, ground coriander and ground chilli powder with some seasoning in a small bowl. Whisk in the sunflower oil until you have a smooth mixture. Rub the duck breasts with this mixture and arrange on grilling trays. Grill for 12-14 minutes, flipping occasionally, until firm yet springy to the touch adn cooked through, with no pink showing. Remove and leave to rest for 5 minutes, covered loosely with aluminium foil. Meanwhile, heat the olive oil in a frying pan and very quickly flash fry the spinach leaves with some seasoning. Spoon into serving bowls. Cut each duck breast into three pieces and pierce with the wooden skewers. Arrange three skewers in each serving bowl and garnish with a sprinkle of the tandoori masala powder and a pinch of Madras curry powder before serving.
