The invention relates to a sauce-flavor duck tongue processing technology, and discloses a special flavored duck tongue processing technology. A main material comprises examined and qualified frozen duck tongue, and auxiliary materials comprise a flavoring A and a spice B. The flavoring A comprises edible salt, soy sauce, bean paste, aromatic vinegar, white sugar, and monosodium glutamate. The spice B comprises aniseed, cinnamon, bay leaves, ginger, cumin, paniculate jasminorange twig and leaf, and Taiwan angelica root. A process flow comprises the steps of: duck tongue selecting, washing, precooking, (material preparing), wet preserving, bake-drying, vacuum packaging, sterilizing, and finished product examining. The method has the advantages of simple process and easy operation. The product has the advantages of good and full appearance, bright and maroon color, chewy meat texture, rich and fragrant aftertaste, and a unique flavor. The process is suitable for large-scale productions.