PURPOSE: Smoked duck using rhus verniciflua, and a producing method thereof are provided to effectively remove or neutralize the toxicity of the rhus verniciflua causing allergic reactions. CONSTITUTION: A producing method of smoked duck using rhus verniciflua comprises the following steps: inserting a curing liquid into duck meat for aging(S20); firstly roasting the duck meat using straw fire for 5~10minutes; heating the roasted duck inside a furnace using oak at 200~240deg C for 30~60minutes; smoking the duck meat with smoke from the oak for 15~20minutes(S30); and packing(S40). The curing liquid contains a rhus verniciflua extract, a blueberry extract, and water.
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