In this study， based on the chemical encapsulation of starch-sodium carboxymethyl cellulose and physical adsorption of nano-silica， the solid plant essential oil (the mass ratio of tea tree essential oil to cinnamon essential oil was 2∶1) preservative was prepared by mechanical extrusion granulation method， and the preservation effect of solid plant essential oil preservative combined with modified atmosphere packaging on pot-stewed duck necks were investigated. Infrared analysis confirmed that the composite essential oil was effectively encapsulated. GC-MS results showed that the content of essential oil was 12.41% and the encapsulation efficiency was 73.87%. The results of storage experiments in room temperature showed that white colonies were observed on the second day of the control group. The pH value showed a continuous downward trend within 4 days of storage， and the thiobarbituric acid reaction product value and volatile base nitrogen content increased， indicating that the continued oxidative degradation of fat and protein in the stewed duck neck during storage. White colonies appeared on the 4th day in the single modified atmosphere (70% N2/30% CO₂) group or preservative group， and the increase of thiobarbituric acid reaction product value and volatile base nitrogen was slower than that in the control group， indicating that both of them could effectively delay the deterioration of the quality of pot-stewed duck necks. Essential oil solid preservatives combined with modified atmosphere packaging can further inhibit the growth of microorganisms in pot-stewed duck necks， white colonies appeared on the 6th day， and effectively control the increase of thiobarbituric acid reaction product value and volatile base nitrogen content during storage. Therefore， modified atmosphere packaging combined with solid plant essential oil preservative treatment can further improve the storage quality and prolong the shelf life of pot-stewed duck neck.