Duck Breast in Old Beer Dough Coat with Plum Sauce

A cake recipe for all foodies:

Knead dough from the ingredients listed and let rise for 15 min. Fry duck breasts in clarified butter on all sides, season with pepper and season with salt. Knead dough and roll out to 1 cm thickness. Cut into rectangles (in the number of portions) and wrap the duck breasts in it. Brush with a little water and bake at 200 degrees for about 40 minutes.

For the sauce, loosen the roast stock with beef broth, add Powidl, red wine vinegar and Altbier. Season with salt, pepper and cayenne pepper. Briefly heat the plums cut into strips.

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