The objective of this study was to investigate the effect of dominant background microflora (BM) on the growth of Staphylococcus aureus in sauced duck， and then to develop and validate the predictive models. Non-competitive and competitive growth experiments of Staphylococcus aureus under 10， 12， 16， 20， 25， 30 ℃ were conducted respectively by inoculating Staphylococcus aureus alone or mixed with BM into the sterile sauced duck samples. Growth data under non-competitive or competitive experiments was used to directly construct both primary model (non-competitive growth model and competitive growth model) and secondary model through one-step kinetic analysis， and growth experiments from newly designed constant temperature conditions were chosen for model validation. The results showed that one-step approach can be used to predict the growth of Staphylococcus aureus and BM in sauced duck. Under non-competitive conditions， the estimated minimum growth temperature and maximum growth density of Staphylococcus aureus were 9.28 ℃ and 9.39 lg(CFU/g)， respectively. The lag period of Staphylococcus aureus under competitive growth was slightly longer than those under non-competitive conditions， while there was no significant difference on the maximum specific growth rate. However， the growth rate of Staphylococcus aureus decreased significantly after the growth of BM entered into the stationary phase， indicating the inhibitory effect of BM on the growth Staphylococcus aureus (α = 0.556). And the estimated minimum growth temperature of Staphylococcus aureus was 9.40 ℃， and the maximum growth density of BM was 9.93 lg(CFU/g). Validation tests showed that the models could accurately describe the growth of Staphylococcus aureus and BM in sauced duck. The results of this study can provide scientific basis for quantitative risk assessment of Staphylococcus aureus in sauce duck and predict its shelf life.