The invention relates to the technical field of foodstuffs, and specifically relates to a manufacturing method of sauced ducks. The method comprises technological processes of butchering, thawing, washing and finishing, curing, cooking and saucing, quantitative cutting, weighing, packaging, microwave disinfecting, vacuum packaging and sealing, high-temperature sterilizing, cooling, outer-packaging, and examining. After the processes, finished products can be obtained. With the technical scheme provided by the invention, the produced sauced ducks are advantaged in good mouthfeel, appropriate salinity, delicate meat quality, good color, good flavor, and good taste. According to the invention, microwave disinfecting and high-temperature sterilizing are adopted, such that the shelf lives of the products can be effectively prolonged to above one and a half years. According to the invention, a drying process is not adopted, such that the water content in the meat tissues is high, and the meat quality is soft. Also, the method is advantages in high production efficiency, stable color, and suitability for industrialized productions.