Tail Mallard flank, dyed chartreuse or olive, or wood duck
Rib Oval tinsel, gold
Body SemperSeal, olive (substitute for the original seal fur)
Beard Mallard flank, same as the tail
Head Peacock herl, two strands
How to tie it
Put a Daiichi 1560 (#10 shown) in the vise. Start the thread about a quarter of the shank length behind the eye, to leave room for the herl head, and cover the shank with a firm thread base.
Take the thread back to about halfway between the hook point and the rear of the crushed-down barb, then forward to the midpoint of the shank.
Strip the fluff from one side of a mallard flank feather and tie in a small, gathered clump of fibres on top as a tail, about half the shank length. Less is more.
Wind the thread forward to where the tail was tied in and tie in a small gold oval tinsel rib at the side of the shank.
Mix olive SemperSeal and twist a sparse dubbing noodle onto the thread. Put the first wraps behind the tinsel so the rib cannot slide off, then dub forward to make a slightly tapered body.
Wind the tinsel forward in open, even spirals, tie it off at the front and remove the excess.
Rough the body up with a dubbing brush and sweep the loose fibres back. The tyer notes the body soon gets roughed up by fish anyway.
Advance the thread to about halfway between the eye and the body. Tie in a similar clump of mallard flank underneath as a beard, tips reaching back to the hook point, with soft thread wraps so it does not flare.
Trim the beard butts and build a smooth base for the head.
Move the thread back to the front of the body. Stroke two strands of peacock herl together, trim their brittle tips and tie them in by the tips.
Wind the herl forward with each turn directly in front of the last, stopping with the thread where it is needed. Tie it off with a few wraps over and in front, and trim the excess.
Add a little super glue to the thread, form a neat head, and finish with a whip finish of three to five turns.
Other versions
1 more in the app: As tied by The FlyFish Fanatic, Rick Passek.