Abstract
With the development of science and technology and business in the field of animal husbandry, ducks have started to become the prima donna in livestock business in Indonesia, because the demand for duck meat and eggs is quite large. However, in its development there are obstacles faced by duck meat, namely the aroma which some consumers feel rancid, the color of the meat is less attractive, namely dark red and tough and the percentage of carcass is low. Post-harvest handling of meat is important because it affects the nutritional content of the product and consumer safety. Some of the efforts that can be done is by processing duck meat in the form of various kinds of dishes or preserved forms. With so many consumers' interest in consuming processed food quickly and for a long time, currently it is known as Frozen food. This assistance is carried out to provide knowledge about processing rejected ducks to get added value and selling value to duck farmers
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