Making method of duck skin aspic

The invention discloses a making method of duck skin aspic. The duck skin aspic disclosed by the invention is prepared from the following raw materials in percentage by weight: 50-70 percent of duck skin, 3-9 percent of konjac glucomannan, 0.02-0.1 percent of vitamin C, 0.7-2.8 percent of garlic, 0.2-0.7 percent of ginger powder, 0.5-2 percent of potassium chloride, 0.3-4 percent of salt and the balance of water. The making method comprises the following steps: removing excessive fat from the duck skin, then adding the duck skin in hydrochloric acid for soaking, washing, decocting by adding water for extracting gel, adding the konjac glucomannan for dissolving, adding a seasoning, forming by cooling, and cryopreserving to obtain the duck skin aspic. The making method disclosed by the invention is simple, raw materials are wide in source, and the cost is low; the duck skin aspic is a healthy food which is suitable for being eaten in living at home, travel and leisure and has functions of clearing summer heat, is smooth in taste, rich in collagen, very low in fat content, rich in nutrients, and convenient to eat.