Abstract: This study aimed to determine the effect of marinating in ginger extract on the stability of culled duck meat. The content of fat in culled duck meat is higher than that in younger laying ducks, so it is suspected to be more sensitive to oxidation. Culled ducks are female laying ducks that are not productive anymore (2.5 years old). Rhizome of ginger (Zingiber officinale Roscoe) is known to have potency as an antioxidant, antimicrobial and proteolytic compound. Culled ducks from Kedu Region, the magelang local ducks, obtained from duck breeding center in Ambarawa, Central Java, Indonesia. The samples were then marinated in ginger extract with the concentration of 0% (control), 5%, and 10% (w/v) followed by aging for 24, 48, and 72 hours at 10°C. The analyzed variables were fat content, thiobarbituric acid (TBA), antioxidant activity with 2,2 diphenyl-1-picrilhydrazyl (DPPH) analysis, and trimethylamine (TMA). This research indicated that all culled duck meats with marinating treatments were lower in TBA value at the end of aging than that of at control. Marinating treatment with ginger extract was also able to inhibit the increase in TBA value, which have implications for the inhibition of the oxidation process. This inhibition was caused by the effect of polyphenolic compounds (6-gingerol and derivatives) contained in the ginger extract. The ginger extract at higher concentrations able to suppress the formation of TMA. It was suspected that the reduction of TMAO can be suppressed due to the ability of components of ginger extract as antimicroorganism so trimethylamine oxide reduction can be suppressed.