Method for producing flavored stewed duck

The invention discloses a method for producing flavored stewed duck. The method comprises the following steps: chopping a weeded laying duck; adding compound protease and carrying out enzymolysis for 45-55 minutes; blanching with water and adding flavor-improving food materials; and slowly stewing with slow fire for 3-4 hours, and adding salt to obtain the cooked stewed duck. According to the method for producing the flavored stewed duck, disclosed by the invention, the weeded laying duck is subjected to enzymolysis by using the compound protease so that the tenderness of duck meat is increased; meanwhile, the degradation of proteins is accelerated and more free amino acids and small peptides are generated, so that more nutrients enter the stewed duck and the flavor and taste of the stewed duck are increased, and furthermore, additional values of boiled soup type products are improved; and the development of poultry meat industries is promoted, and the method has a very important effect on improving economic