Under the action of silver nanoparticles(AgNPs) and emulsifier (OP-10), the complexes generated from oxytetracycline (OTC) and Eu (Ⅲ) produce strong fluorescence intensity. This mechanism of fluorescence enhancement was used to detect the oxytetracycline (OTC) content in duck meat in this paper. Firstly, the fluorescence spectral properties of OTC+Eu+AgNPs+OP-10 system and OTC+Eu+AgNPs+OP-10+duck meat extracting system were analyzed. Then, the effects of the addition amounts of AgNPs, Eu3+, emulsifier OP-10 and the reaction time on the fluorescence intensity of OTC+Eu+AgNPs+OP-10+duck meat extracting system were investigated respectively, and the optimal experimental conditions were determined. Finally, the standard curve for predicting the OTC content in the duck meat was established. The experimental results show that it is a good linear relationship between the OTC concentration in the duck meat extract and the peak area at 617 nm, and the correlation coefficient(r) and the Root Mean Squared Error of Prediction (RMSEP) are 0.996 6 and 0.622 3 mg/L respectively. It is demonstrated that the proposed method is suitable for detecting the OTC contents in the duck meat.