The invention discloses preparation ingredients of preserved duck eggs. The ingredients include duck eggs, plant ash, salt, tea residues, sodium carbonate decahydrate, loess, rice husks, quicklime, ethylenediamine tetraacetic acid and flavoring powder. The mass ratio of the ingredients is as follows: 50.0-100.0 parts of the duck eggs, 500.0-1000.0 parts of the plant ash, 150.0-300.0 parts of the salt, 40.0-80.0 parts of the tea residues, 7000.0-9000.0 parts of the rice husks, 250.0-500.0 parts of the sodium carbonate decahydrate, 550.0-1100.0 parts of the quicklime, 10.0-30.0 parts of the ethylenediamine tetraacetic acid and 100.0-200.0 parts of the flavoring powder. Compared to the prior art, the beneficial effects of the invention are as follows: lead powder is a necessary ingredient when producing traditional preserved duck eggs, but the use of the lead powder greatly increases the lead content of the traditional preserved duck eggs. However, through adopting the ethylenediamine tetraacetic acid to replace the lead powder, not only is preserved duck egg production not be influenced, but also the lead content of the preserved duck eggs can be effectively reduced; and meanwhile, through adding the flavoring powder, the produced preserved duck eggs have a five-spice flavor so as to be convenient for preserved duck egg selling.