The present invention provides a method for frying duck meat using low temperature water dipping which is capable of producing fried duck meat that has soft and tender meat qualities through physical meat quality improving treatment and low temperature ripening treatment and has rich flavors due to zymolysis of seasoning. A method for frying duck meat using low temperature water dipping according to an exemplary embodiment of the present invention comprises: a step (S10) of removing feather and intestine from duck meat, washing the feather and intestine-removed duck meat, covering the washed duck meat with various seasonings, and aging the seasonings covered on the duck meat at low temperatures； a step (S11) of injecting the duck meat into a rotary drum unit having a 95% vacuum atmosphere, and rotating the rotary drum unit for 2 to 5 hours to help penetration of the seasonings into the duck meat and treat meat quality of the duck meat tenderly and softly； a wet aging step (S12) of vacuum packing duck meat with plastics, dipping the packed duck meat into water of a low temperature water dipping machine having a temperature of 48 to 52 °；C for five hours, penetrating the seasonings into the duck meat at low temperatures, and inducing furious activities of enzymes, thereby slowly destroying muscular fibers of the duck meat such that the duck meat has tender and rich flavors； a step (S13) of tearing the plastic vacuum packaging to draw out the duck meat, and washing the duck meat in warm temperature water of 25 to 35 °；C and removing impurities such as oil from the duck meat at the same time； a step (S14) of kneading frying powder and water at a weight ratio of 2:3； and a step (S16) of injecting the duck meat into oil having a temperature of 170 °；C to fry the duck meat for 3 minutes and 30 seconds.본 발명은 물리적인 육질 개선 처리와 저온 숙성의 처리로 육질이 부드럽고 연하며 양념의 발효작용에 의해 진한 맛을 갖는 튀김 오리고기를 제조할 수 있는 저온열탕을 이용한 오리고기의 튀김방법을 제공한다.본 발명의 적절한 실시 형태에 따르면, 털과 내장이 제거되고 깨끗하게 세척된 오리고기에 각종
