Persian Rice With Duck Confit And Dried Cherries

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Martha Stewart
Nutrition per serving    (USDA % daily values)
CAL
410
FAT
27%
CHOL
10%
SOD
2%

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Ingredients for 6 servings

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 (igourmet.com)

3/4 cup dried cherries

4 tablespoons unsalted butter, melted, plus 4 tablespoons

1 pound russet potatoes (about 2)

1 cup chopped fresh cilantro

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