The invention belongs to the technical field of agro-product processing, and relates to a process for aging a meat duck after butchering. The process is characterized in that the butchered and cleanedmeat duck is subjected to acid discharge after precooling and spray preservation, wherein the acid discharge is carried out by two stages: the first stage is at a temperature of between 5 and 8 DEG Cand humidity of between 70 and 75 percent for 2 to 3 hours; and the second stage is at a temperature of between 0 and 4 DEG C and humidity of between 85 and 90 percent in 13 to 14 hours. Experimentsprove that the method can obviously improve the tenderness, moisture retention, flavor and other comprehensive qualities of the killed meat duck, and can ensure and improve product safety through spray preservation. The process has short period and convenient operation, and can be applied to industrial production.