According to the present invention, a method for manufacturing duck bone cabbage soup comprises the following steps: a duck bone preparation step of cutting duck bones in proper sizes and cleaning the duck bones from which foreign materials are removed an odor removing step of boiling the duck bones and cleaning the boiled duck bones to remove odors a duck bone broth making step of putting the duck bones and medicinal herbs in water, and boiling the water to make broth a first soup making step of putting duck meat in the broth made in the previous step and boiling a mixture to make soup a second soup making step of putting the whole duck in the soup made in the previous step and boiling the soup to make soup a filtration step of filtrating the soup made in the previous step with a sieve to separate only the soup in a separate vessel a sub-material preparation step of mixing fillets deboned from the whole duck separated in the previous step with spices and medicinal herbs a sub-material roasting step of roasting sub-materials prepared in the previous step and a heating step of boiling the sub-materials prepared through the sub-material roasting step and the soup made through the filtration step. Thus, odors of a duck are removed, so cabbage soup with improved clean taste and flavor, and excellent texture, quality and preference of duck meat can be acquired. Moreover, an effect of improving the body of a user taking duck bone cabbage soup into alkali constituent is provided, and metabolism is also improved by helping discharge of saturated fat accumulated in the body. An effect of preventing various kinds of diseases, and increasing virility and tonics in a long term is provided due to an effect of detoxification, restoration and health improvement.COPYRIGHT KIPO 2016본 발명은 적당 크기로 절단하고 이물질을 제거한 오리뼈를 세척하는 오리뼈 준비단계 와, 상기 오리뼈를 삶아낸 후, 세척하여 잡냄새를 제거하는 잡냄새 제거단계 와, 상기 오리뼈와 약재를 물에 넣고 끓여 육수를 만드는 오리뼈 육수제조단계 와, 상기 단계로 제조된 육수에 오리육을 넣고 함께 끓여 국물을 제조하는 탕 국물 제조 1단계 와, 상기 단계로 제조된 탕 국물에
