The invention discloses a making method of sauced ducks. The making method comprises the following steps of S1, pretreating raw materials: selecting ducks which are safe in
quarantine and appropriatein fat and thin after being slaughtered, performing thorough cleaning, and performing soaking treatment with flowing
ozone water; S2, preparing
pickling juice; S3, performing
pickling: soaking the cleaned ducks in
pickling juice, performing pickling, taking out the pickled ducks, and performing draining; S4, performing deep-frying: turning over the ducks in the deep-frying process so as to enablethe ducks to be deep-fried uniformly; S5, performing marinade preparation; S6, marinating: soaking the deep-fried ducks obtained in the step S4 into the marinade prepared in the step S5, firstly performing ultrasonic treatment, then performing decoction with big fire, performing braising with
slow fire, and finally performing soaking; and S7, performing air-
drying again, performing sterilization and performing vacuum packaging:
drying the marinated ducks in shade until no liquid marinade exists on the surfaces of the marinated ducks, and then performing sterilization and vacuum packaging. Thepreparation method of the sauced duck is simple, convenient and feasible in process, and the prepared duck is rich in sauce
flavor on the surface, fragrant and pleasant in meat, mellow in taste, capable of comprehensively nourishing a
human body and high in nutritional value.