The invention relates to the technical field of
food processing, and discloses duck eggs capable of being tasty within short time. The duck eggs are prepared from, by weight, 2-4 parts of cortex cinnamomi, 2-4 parts of star anise, 4-6 parts of fennel, 4-6 parts of Sichuan pepper, 800-1,000 parts of clear water, 50-60 parts edible salt, 80-100 parts of liquor, 30-34 parts of glucose and 40-50 partsof duck eggs. The cinnamon and the star anise are dried, aromas in the cinnamon and the star anise can be released completely, by removing
moisture in the cinnamon and the star anise, the aromas in the cinnamon and the star anise are completely extracted, and after the fennel is ground into fennel
powder and conveniently put in a stirrer, sealing
fermentation of the duck eggs can be effectively ensured; external aromas can be effectively absorbed in the duck eggs, the
aroma in the duck eggs can be effectively extracted, it is avoided that a present high-concentration soaking mode in the market is adopted for making the duck eggs, and
nutrition in the duck eggs is absorbed, and therefore the oil amount in the duck eggs is effectively ensured, the amount of oil of the duck eggs in the mouthis ensured, and the quality is improved.