The present invention relates to a method for producing duck meat containing an Artemisia capillaries component and to duck meat produced using the same. The method comprises the steps of: preparing duck meat by washing a duck carcass, which is obtained by removing the feathers, internal organs, neck, and feet of a duck, using washing water and by deboning the same preparing a refined Artemisia capillaries raw liquid by decocting extracted Artemisia capillaries in water of high temperature preparing Artemisia capillaries seasoning sauce by mixing 0.4-0.8 kg of the Artemisia capillaries raw liquid with a pickle including, based on 100 kg of duck meat, 0.98 kg of a coloring meat tenderizer, 0.04 kg of lac color A, 0.1 kg of beef powder, 10 kg of purified water, and 2 kg of soybeans permeating the Artemisia capillaries seasoning sauce into the duck meat in order to be aged by rotating and agitating the duck meat and Artemisia capillaries seasoning sauce in an agitator and producing smoked duck meat by heating the aged duck meat. In the aging step, the Artemisia capillaries seasoning sauce containing the Artemisia capillaries seasoning raw liquid and duck meat are rotated and mixed in the agitator and are treated and processed in a short time so that the Artemisia capillaries seasoning sauce is evenly permeated into the overall duck meat and a uniform taste can be provided. The bad smell of duck meat is removed by means of the components of Artemisia capillaries so that the duck meat can be favored by many customers. At the same time, through useful components which the Artemisia capillaries has, the duck meat can satisfy customer desires by helping to prevent adult diseases such as hypertension and cerebral apoplexy.COPYRIGHT KIPO 2014본 발명은 인진쑥 성분이 함유된 오리육 제조방법 및 그 방법에 의해 제조된 오리육에 관한 것으로서, 오리의 털, 내장, 목, 발을 제거하여 도입이 완료된 도체오리를 세정수로 세척하고 발골하여 오리육을 준비하는 단계와, 채취한 인진쑥을 물에 넣고 고온에서 달여 정제한 인진쑥 원액을 준비하는 단계와, 오리육 100 ㎏당 발색연육제 0.98kg, 카제인0.6kg, 굴소스0.15kg, 소금0.39kg, 아질산염0.050kg, 설탕
