The invention discloses a unique-taste salted duck egg production technology capable of shortening pickling time. The preparation of the salted duck egg comprises the following technologies: picking up duck eggs, carrying out duck egg disinfection processing, preparing pickling solution, pickling the duck eggs, and carrying out subsequent processing and bagging. When baijiu is disinfected, a smallpart of the baijiu permeates into the duck egg through an eggshell to react with egg white to generate edible oil liquid, and the pickled duck egg has a higher oil yield. In the unique-taste salted duck egg production technology, table vinegar and the eggshell can slightly react, the thickness of the eggshell is reduced, so that pickling time can be reduced, in addition, a reaction product contains calcium ions, and the calcium content of the duck egg is increased after the calcium ions are absorbed by the duck egg. The prepared spice enters the duck egg through a permeating function, so thatthe duck egg has high-quality taste, in addition, the spice also has a certain antibiosis function so as to prevent bacteria from breeding in a duck egg pickling process.