Duck, duck, sticks.

That’s what this easy grilling recipe is all about.

“Honey & Sriracha-Glazed Duck Skewers” is from the new “Skewered: Recipes for Fire Food on Sticks from Around the World” (Dog ‘n’ Bone), of which I received a review copy. It’s by Marcus Bawdon, who runs the UK BBQ School and is the creator of the cooking site, CountryWoodSmoke.

The book features more than 60 globally-inspired recipes to up your grill game, including “Pina Colada Chicken Skewers,” “Grilled Gnocchi Skewers,” “Burnt Ends and Dill Pickle Skewers,” and the unlikely, “Kangaroo & Bacon Skewers.”

This duck recipe is super easy, but I admit that I took a few liberties with it.

First off, I doubled the recipe because — one duck breast for two people? Really? In my house, we might come to blows over sharing that. So, I upped it to two duck breasts — one for each person.

Second, I didn’t just double the glaze recipe, I tripled it, so that there would be some set aside to spoon over after the skewers came off the grill. Much of the glaze burns off, so you don’t get the full taste of it unless you drizzle some over just before serving.

Lastly, I swapped out the called-for fresh rosemary sprigs as garnish, because why choose rosemary when it’s an Asian dish? It’s not like you’re going to eat rosemary off a branch like that, either. Instead, I suggest garnishing with chopped cilantro or sliced green onions.

Just slice the duck breasts, and skewer the pieces through each end. Brush on a glaze made with equal parts sriracha and honey that’s just the right amount of sweet and spicy.

The duck breast skewers end up wonderfully smoky, with crisp skin and succulent fat bursting with juiciness.

It’s like creating your own yakitori restaurant at home.

Honey & Sriracha-Glazed Duck Skewers

(Serves 2)

2 duck breasts

Coarse sea salt and black pepper

3 tablespoons runny honey

3 tablespoons sriracha hot sauce

Chopped fresh cilantro leaves or thinly sliced green onions, for garnish

Pre-soak small bamboo or wooden skewers in water for at least 10 minutes.

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

Slice the duck breasts across their widths into 1/2-inch thick slices. Thread through the widest parts onto the skewers, ensuring you pierce the skin at both ends to secure. Season with salt and pepper once all the duck is on the skewers.

Stir the honey and sriracha together in a small bowl. Remove 2 tablespoons of the mixture to another small bowl, and reserve.

Grill the duck skewers for a few minutes on each side until brown, then brush on the bulk of 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 150 degrees on a digital probe thermometer.

Place the skewers on a serving plate. Drizzle on the remaining 2 tablespoons of glaze.

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

Adapted from “Skewered” by Marcus Bawdon

More Grilled Skewer Recipes to Enjoy: Halibut Kebabs with Grilled Bread and Pancetta

And: Prawn-Kumquat Skewers by Mourad Lahlou

And: Grilled Pork Kebabs with Hoisin and Five-Spice

And: Grilled Sesame Shrimp

And: Grilled Sweet & Sour Pork Kebabs