Objective To establish a polymerase chain reaction (PCR) quantitative detection method for chicken and duck adulteration in pork.Methods Primers and probes are designed based on single-copy genes specific to porcine, duck, and chicken. Then, a digital PCR quantitative detection method is established for derivatives in meat products, while verification is conducted on the detection limit, sensitivity, and specificity of the method. Additionally, a conversion coefficient K is introduced to convert copy number into the mass fraction of meat. Afterwards, the established method is applied to detect adulteration in 20 commercially available meat product samples.Results A digital PCR quantitative detection method is established for chicken and duck adulteration in pork. The freeze-drying method is introduced for sample preparation in the pre-treatment. The detection limits are 5 pg/mL for porcine, chicken, and duck derivative samples, with a correlation between the concentration of each sample and the measured copy number of R²>0.99. A mixing ratio of 0.1% is distinguishable, indicating high sensitivity. Only positive droplets are detected when using porcine, chicken, and duck derivative samples as templates, confirming high specificity. The quantitative detection formulas are ω_pig/ω_duck=2.60×Q_pig/Q_duck, and ω_pig/ω_chicken=5.43×Q_pig/Q_chicken, with K values of 2.60 and 5.43, respectively. Adulteration to varying degrees is detected in 3 of the 20 commercially available samples.Conclusion The digital PCR method developed in this study demonstrates satisfactory specificity, sensitivity, accuracy, and applicability, achieving quantitative detection for duck and chicken derivatives in processed pork products.