A smoking method of duck meat with wine includes making salt water by blending water, wine and curing agent in a massage tumbler. A container made up of a double jacket includes a partition inside making it available to hold inside temperature −10° C.-10° C. Wine sauce is placed into the tumbler with mixing ingredients for about 15-30 min at temperature of −2-25° C. Duck meat (the weight range of meat which is without neck, tail, foot, bone and organs is 2.2-3.8 kg) and interfusing salt water containing wine are placed into the meat by 4-15 rpm spinning massage and soakage for 100-210 min. The massage tumbler is cooled down by injecting refrigerant into the jacket. The salted duck meat is roasted at a temperature of 80-250° C. for 70-180 min in a kiln with charcoal or an oak.
