The invention relates to a dry boiler duck head chaffy dish which is obtained by using duck head as main ingredient matching with refining flavoring, accessory foods and taste substance through stewing and quick-frying. The invention is characterized in that the steps comprises putting duck head which is washed into boiler with water, adding into preferred flavoring substances of aniseed, common fennel fruit, vanilla, cassia bark, tsaoko, homemade fructus amomi, xiansha, shannai, geranium, hay, wild pepper, banksia rose, radix aucklandiae, white kou, murraya paniculata, coriander seed powder, lilac, dahurian angelica root, ginger and dried ginger into the boiler according to proportion, then adding condiments of cooking wine, crystal sugar, glutavene, green Chinese onion, fresh ginger and common salt into the boiler according to proportion, mixing and stirring in the boiler, bringing into a boil on a kitchen stove, stewing for 30 minutes after the temperature reaches 180 DEG C, taking out the boiler to cool down, then adding salad oil into boiler, heating to 180 DEG C, putting duck head which is dissected into the boiler, and adding taste substances of broad bean paste, garlic, Chinese onion, fresh ginger and dry hot pepper, then taking out the boiler after quick-fried for 3 minutes. Duck heads are put on dish in order and are added with little onion powder and sesame seed, thereby obtaining the finished product. The invention has the health functions of nourishing yin and strengthening yang, crisp-fried and no greasy, moderate fragrant and peppery, fresh and delicious taste, overcooked and tasty, strengthening waist and invigorating spleen, and nourishing liver and lung, which is a health green food to feast guests.