This research is a study to improve duck bone meal characteristics with higher calcium and protein content. This study aims to determine the best conditions of modification processing of duck bone meal based on the chemical characteristics and the highest calcium content. The research method was modified by Putranto et al., including washing, bone boiling, damage, presto process, boiling process, extraction of NaOH base, washing, drying, and flouring. The research was used a completely randomized experimental design (CRD), consisting of 3 treatments and three replications, namely P1 (NaOH immersion for 2 hours), P2 (NaOH immersion for 3 hours), and P3 (NaOH immersion for 4 hours). The data analysis technique was quantitative and analytic using ANOVA with a significance level of 5% using the SPSS application to determine the effect of immersing NaOH various treatments on the chemical characteristics of duck bone meal. The analysis includes yield, proximate composition, and calcium. In addition, physical, organoleptic, and microbiological analyses were carried out. The best of manufacture of duck bone meal which produces the best characteristics was found in the 3 hours immersion treatment (P2) with an average ash content of 56.88%, the water content of 4.08%, fat content of 14.45%, protein content of 23.08%, crude fiber content of 0.29%, phosphorus content of 12.03% and calcium content of 9.86%.