The present invention provides a method capable of preparing Beijing duck in large quantities while minimizing labor force. The method for preparing the Beijing duck comprises: a step of preparing a duck from which hair, a head, and feet are removed; a step of fermenting the prepared duck for 20-50 hours; a step of separating the skin by injecting air through an air injector in the fermented duck; a step of inputting the air injected duck into a tumbler with a curing agent and performing tumbling; a step of drying the cured duck; and a step of moving the dried duck to a cooking chamber and hard-boiling the dried duck by heating, wherein the air injector comprises: an air hose connected to an air compressor; and a needle stick connected to an end portion of the air hose. The needle stick is inserted between a skin at the back of a throat and a muscle of the duck for air injection into the duck.
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