Wine dinner benefit for Scarlet's Smile March 27

You can learn how to cook, have some drinks and support a great cause at an event coming up. 

Chef Bobby Nahra is holding an educational style wine dinner to benefit Scarlet's Smile. He joined us on The Nine to tell us more, and to show us how he's making an Asian Five-Spice Duck Breast. 

You can hear more from him in the video player above, and get his recipe below. You can get more information on the dinner benefit here

Servings 6
1 tablespoon ground star anise (about 5 whole)
1 tablespoon fennel seeds
3/4 teaspoon ground cloves
1/2 teaspoon ground cinnamon
1/2 teaspoon ground pepper
3 (8 to 12-ounce) duck breasts
1-1/2 teaspoons kosher salt
2 tablespoons olive oil plus more for drizzling
Generous pinch flaky salt

1.    In a dry pan over medium heat, toast the star anise, shaking the pan frequently, until fragrant, about 5 minutes. Transfer to a plate. Add the fennel seeds to the hot pan and toast, shaking continually, until fragrant and a little darker, about 3 minutes. Cool on a plate, then grind both spices in a clean spice or coffee grinder to medium-fine. Transfer the spices to a small bowl and mix in the cloves, cinnamon, and pepper.
2.    Using a sharp paring knife, score the skin of the duck with a slight surface cut in a crisscross pattern 1⁄2 inch apart to help render the fat and allow seasoning to penetrate. Rub and coat the duck with the salt, five-spice seasoning, and olive oil. Refrigerate until use, ideally
at least 3 hours. 
3.    Heat a cast-iron skillet over high heat. Set the duck skin-side up in the skillet and sear for 1 minute. Reduce the heat to low and cook skin-side down to render the skin, about 9 minutes. Turn over and cook until duck breasts are medium rare, 4 to 5 minutes longer. Transfer to a plate and let the duck rest for 7 minutes, then cut into thin slices, drizzle lightly with olive oil, sprinkle with flaky salt, and serve.