Place rice, water, olive oil, salt, and tarragon in a pot. Bring to a boil, then cover, reduce heat to low, and simmer until the water is absorbed and the rice is tender, about 15–18 minutes.

Remove from heat and let stand, covered, for 10 minutes. Fluff with a fork.

Preheat oven to 400 degrees Fahrenheit (200 degrees Celsius).

Toss sweet potato cubes with olive oil, dried tarragon, salt, and pepper. Spread on a baking sheet lined with Gefen Parchment Paper and roast until tender and golden at the edges, about 35–40 minutes, tossing once halfway through.

Place diced duck fry in a skillet and cook over medium heat until crisped and browned. Drain off excess fat, if necessary.

Sprinkle with some of the dried tarragon while warm. Toss to coat.

In a small saucepan, combine duck sauce, apricot preserves, onion powder, garlic powder, and salt. Cook over medium-low heat, stirring, just until the mixture comes to a boil and thickens slightly. Remove from heat and let cool slightly.

Transfer rice to a serving bowl or platter. Gently fold in the roasted sweet potato, crisp duck fry, pomegranate arils, and orange zest.

Drizzle glaze over the rice only, just before serving, using a squeeze bottle or pastry bag, if desired. Serve warm or at room temperature.