The Best Honey & Sriracha Duck Skewers

preparation 5-10 minutes
cook time 8-10 minutes
Serves 2

Fire cook Marcus Bawdon has come up with this delicious duck breast recipe. Pieces of duck breast are grilled on the bbq for a smoky flavour and crispy skin, and are then glazed with a delicious honey and sriracha sauce. It's a quick and easy recipe that's perfect for barbecue parties.

Recipe taken from Skewered by Marcus Bawdon, published by Dog ‘n’ Bone Books (£16.99) Photography by Marcus Bawdon

Ingredients Method

1 organic British duck breast
1 tbsp runny honey
1 tbsp sriracha hot sauce
A few sprigs of fresh rosemary, to garnish (optional)
Coarse sea salt and black pepper
To grill
Presoaked bamboo skewers

Set up your grill for moderate to high heat over embers and for close proximity grilling.

Slice the duck breast across its width into 1-cm slices. Thread through the widest parts onto the skewers, ensuring you pierce the skin at both ends to secure. Season once all the duck is on the skewers.

Stir the honey and sriracha together in a small bowl.

Grill the duck skewers for a few minutes on each side until brown, then brush on the spicy sweet glaze using a silicone pastry brush and grill for 1–2 minutes per side until the glaze is seared in. Make sure the internal temperature has reached 74°C on a digital probe thermometer.

Enjoy with a side of rice if you like, and a cold beer.

Ingredients

1 organic British duck breast

1 tbsp runny honey

1 tbsp sriracha hot sauce

A few sprigs of fresh rosemary, to garnish (optional)

Coarse sea salt and black pepper

To grill

Presoaked bamboo skewers

Method

Set up your grill for moderate to high heat over embers and for close proximity grilling.

Stir the honey and sriracha together in a small bowl.