The invention provides a method for preparing natural duck meat taste essence, which takes oxidated duck fat as raw material to prepare the duck meat taste essence by Maillard reaction; wherein the oxidated duck fat has the peroxide value of 20-2200mmol/kg, anisidine value of 260-500 and the acid value of 0.2-20gKOH/kg fat. A method for preparing the oxidated duck fat comprises the steps: in a reaction kettle provided with an aeration device, the natural duck fat is filled with air under the conditions that the stirring rotation speed is 100-1000r/min and the temperature is 80-180 DEG C; the air velocity is 0.5-5m<3>/kg. h, and the oxidation time is 0.5-10h; the prepared natural duck fat is taken as the main raw material for preparing the essence, and the method has the advantages of novel selected material, easy acquisition and low cost.