The present invention relates to a canned duck meat portions and a manufacturing method thereof, and the canned duck meat portions comprising: breasted duck meat； 15-25 parts by weight of clear rice wine with respect to 100 parts by weight of the breasted duck meat； 0.03-0.07 parts by weight of black pepper； 2-6 parts by weight of garlic； 1-3 parts by weight of ginger； 10-20 parts by weight of seaweed extract； 0.10-0.12 parts by weight of salt； 1-3 parts by weight of fresh garlic； and 0.01-0.03 parts by weight of black pepper. The canned duck meat portions of the present invention has the effects of being stored for a long time and of easing ingestion of the breasted duck meat while the ducks with oil, especially dried breasted duck meat, is cooked to satisfy the taste of many people.본 발명은 오리가슴살과； 상기 오리가슴살 100중량부를 기준으로, 미향 15 내지 25중량부； 후추 0.04 내지 0.1중량부； 마늘 3 내지 9중량부； 생강 1 내지 3중량부； 다시마엑기스 10 내지 20중량부； 소금 0.10 내지 0.12중량부； 를 포함하는 오리고기 부위육을 이용한 통조림 및 이의 제조방법에 관한 것이다.본 발명은 기름이 많은 오리고기, 특정적으로, 퍽퍽한 오리가슴살을 많은 사람들의 식감을 만족시킬 수 있도록 요리하는 동시에, 요리된 오리고기, 바람직하게는 오리가슴살을 장시간 보관하고, 취식하기 용이하도록 하는 효과가 있다.
