The present invention relates to a method for pre-cooking duck soup by using a fresh perilla (hereinafter, referred to as perilla) broth (perilla oil). According to the present invention, vegetable oil is used during the pre-cooking so that duck oil removal can be facilitated, the pre-cooking is provided so that inconvenience attributable to cooking over a long period of time can be prevented, effects of the perilla are applied to the duck soup, and the duck oil removal can be performed in a simple way. The method includes: a perilla washing step (S1) of washing the perilla a perilla squeezing step (S2) of squeezing the perilla by using a filter net after the perilla is washed in the perilla washing step (S1) a water and perilla oil mixing step (S3) of mixing perilla oil obtained in the perilla squeezing step (S2) with water at a ratio of 2:8 a pre-cooking step (S4) of putting the mixture obtained in the water and perilla oil mixing step into duck meat and then boiling it for 30 to 50 minutes, the duck meat being prepared in advanced after the water and perilla oil mixing step (S3), seasoned with various condiments (basic condiments), and put into a container a duck meat cooling step (S5) of cooling the duck meat boiled in the pre-cooking step (S4) a re-boiling step (S6) of performing re-boiling after the duck meat cooling step (S5) with the perilla oil obtained in the perilla squeezing step (S2) and water mixed at a ratio of 7:3 and the mixture put into the duck meat cooled in the duck meat cooling step (S5) and a duck oil removal step (S7) of removing hardened duck oil from the surface of the soup during the boiling in the re-boiling step (S6).COPYRIGHT KIPO 2017본 발명은 생 들깨(들깨라 칭함)의 육수(들깨 기름임)를 이용한 오리탕의 애벌요리 제조방법에 관한 것으로서, 상세하게는 애벌조리과정에 오리의 기름을 용이하게 제거하기 위해 식물성기름을 이용하고, 장시간 요리에 따른 번거로움을 방지하기 위해 애벌조리를 제공하되 들깨의 효능을 오리탕에 적용하며, 오리 기름을 간단하게 제거할 수 있는 오리탕의 애벌요리 제조방법에 관한 것이다.제조방법은 다음과 같다.들깨를 세척하는 들깨세척단계S1상기 들깨세척단계(S1) 후 세척한 들깨를 거름망을 이용하여 들깨를 짜는 들깨짜는단계S2상기 들깨짜는단계(S2)에서 확보한
