Ente in bier is a traditional duck-based dish originating from Germany. The dish is usually made with a combination of duck, dark beer, chicken stock, garlic, butter, flour, marjoram, onions, anchovy paste, parsley, celery, lemon zest, bay leaves, thyme, and salt.

The duck is cut into pieces, seasoned with salt, and dredged in flour before it's browned in butter on all sides. Dark beer is added to the pan with the chicken stock, garlic, onions, lemon zest, bay leaves, thyme, celery, and parsley. The dish is simmered until the duck becomes tender, and the vegetables, lemon zest, and bay leaves are removed from the pan.

A mixture of flour and water is then added to the pan along with the anchovy paste in order to make the gravy. The duck pieces are served on a warm plate and the gravy is poured over the meat.