Duck is a source of protein as well as one of the most delicious poultry meats. Duck meat has useful nutrition as well as dangerous cholesterol COVID-19 can worsen the diseases caused by cholesterol. This study has an aim to observe if there is any correlation between duck meat consumption and production toward COVID-19 case. This study uses secondary data as the primary source of data for research. The sample are 5 ASEAN with potential duck market such as Indonesia, Philippine, Vietnam, Cambodia, and Thailand. The sample is divided into three, the number of duck meat production, meat consumption, and number of COVID-19 cases. The result shows that the number of consumptions correlates with the number of deaths. Thus, how processing duck into dishes also affects the cholesterol rate of the meat. The more cholesterol, the worse for the body and can lead to death as a result of COVID-19. the number of productions does not correlate with the COVID-19 case, but to the Numbers of consumption.