“Tom, get your plane right on time.
I know your part’ll go fine.
Fly down to Mexico.
Da-n-da-da-n-da-n-da-da and here I am,
The only living boy in New York”
Simon and Garfunkel 


The fatty richness of duck is cut with the addition of clean raw slices of cucumber, sweetened with dried apricots, and then taken up a notch with a few shakes of bright nutty poppy seeds. (Not just for bagels). 

Slice 3 smoked duck breasts (I got mine from Marlow and Daughters). Add about a half cup of sliced dried apricots. Peel a cucumber, spoon out the line of seeds in the middle and slice thin. Douse the cucumber slices in a white vinegar/sugar mixture. Add a small handful of finely sliced fresh Mint to the mixture and then sprinkle heavily with poppy seeds.


Poppycock Photograph: Squire Fox, Props: Tara Marino. (Food styling/concept: Dimity Jones)

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