The present invention relates to a recipe of a duck soup containing an onion skin extract and a duck soup cooked by the same. The recipe includes: a step (S1) of trimming a duck, cutting the duck into pieces of 3 to 6 cm, steeping the pieces into water, and heating and washing the pieces to remove oil and impurities a step (2) of obtaining an onion skin extract by heating and cooling the mixture of dried onion skin and water as much as 350 to 450 times of the dried onion skin a step (S3) of preparing a seasoning by, for 100 weight by parts of duck, washing and soaking 1 to 2 weight by parts of rice using water, adding whole perilla seeds, dried chili peppers, gingers, and garlic, adding 20 to 40 weight by parts of water, and pulverizing the mixture a step (S4) of preparing vegetables by trimming cooked taro stems and water parsley into pieces of 5 to 6 cm, cutting red chili peppers and large spring onions crosswise, cutting onions into thin pieces, and mincing very spicy red chili peppers a step (S5) of mixing the duck meat and the taro stem prepared in the step (S1) and the onion skin extract produced in the step (S2) as much as 70 to 90 weight by parts to 100 weight by parts of duck and the seasoning prepared in the step (S3), boiling the mixture, adding the onion skin extract produced in the step (S2) as much as 30 to 50 weight by parts to 100 weight by parts of duck to the mixture, and additionally boiling the mixture and a step (S6) of adding the water parsley and salt and finally obtaining a duck soup containing the onion skin extract. According to the present invention, the provided duck soup can remove the unpleasant smell of a duck and improve the chewy texture, thereby being more preferable and functional because of the active gradient of onions.COPYRIGHT KIPO 2016본 발명은 양파껍질 추출액 함유 오리탕의 제조방법 및 이에 따라 제조된 오리탕에 관한 것으로, (S1) 오리를 손질하여 3 내지 6 cm 크기로 절단한 다음 물에 침지시켜 가열 후 세척하여 기름과 불순물을 제거하는 단계 (S2) 건조된 양파껍질을 350 내지 450배 중량의 물에 넣고 가열한 다음 식혀서 양파껍질 추출액을 수득하는 단계 (S3) 오
