Recipes Ingredients Pasta and Grains Rice Recipes Persian Rice with Duck Confit and Dried Cherries 4.0 (7) 6 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on September 18, 2017 Print Rate It Share Share Tweet Pin Email Servings: 8 In this pielike Persian dish, the bottom layer forms a golden crust of basmati rice. Ingredients 3 quarts water 2 cinnamon sticks Coarse salt and freshly ground pepper 2 cups basmati rice, rinsed until water runs clear 2 legs duck confit, skin removed, shredded ¾ cup dried cherries 4 tablespoons unsalted butter, melted, plus 4 tablespoons 1 pound russet potatoes (about 2) 1 cup chopped fresh cilantro Directions Bring water, cinnamon, and 3 tablespoons salt to a boil in a medium pot. Gradually add rice, stir, and cook until grains are tender but slightly firm in centers, 3 to 4 minutes. Drain rice; discard cinnamon sticks. Mix in duck confit, dried cherries, and melted butter. Season with salt and pepper. Peel potatoes, and slice about 1/8 inch thick using a mandoline. Melt remaining 4 tablespoons butter in a large (10-inch) pot or heavy skillet (preferably nonstick) over medium heat, swirling to coat. Arrange 3 layers of potatoes in pot in a circular pattern, overlapping slightly, working from the outside. Sprinkle cilantro over potatoes, and top with rice mixture, pressing down lightly to form an even layer. Place a cotton kitchen towel or a piece of cheesecloth directly on surface of rice, covering completely. Cover pot, and cook for 8 minutes. Reduce heat to medium-low, and cook until potatoes are crisp and golden brown around edges, 25 to 30 minutes. Remove towel. Run a rubber spatula around edge of pot, and invert onto a serving platter. Cook's Notes Duck pairs well with cherries, but you can substitute shredded chicken or leave out the meat entirely. Variations On " The Martha Stewart Show," Martha prepares this recipe without the duck confit. Rate it Print