Persian Rice with Duck Confit and Dried Cherries

Mld105430_0210_ricecakev5_005_l

Ingredients in this Recipe

1 cup chopped fresh cilantro
1 pound russet potatoes (about 2)
2 cinnamon sticks
2 cups basmati rice, rinsed until water runs clear
2 legs duck confit, skin removed, shredded (igourmet.com)
3 quarts water
3/4 cup dried cherries
4 tablespoons unsalted butter, melted, plus 4 tablespoons
Coarse salt and freshly ground pepper

Recipe Preparation

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