In order to study the quality changes and quality influencing factors of duck meat in the process of stewing， this experiment took the moisture content， salt content， yield， hardness， sensory score and comprehensive score that could reflect the product quality as the evaluation indexes， and used single factor test and response surface test design to study the stewing time， brewing soy sauce dosage. The meat to liquid ratio and meat to liquid ratio affected the quality of marinated duck， and the mathematical model of the factors affecting the quality of marinated duck was established. The results showed that the yield of salted duck gradually decreased， the moisture gradually lost， the hardness decreased， the salt content increased， and the sensory score and comprehensive score gradually increased. Stewing time， brewing soy sauce dosage， meat liquid ratio and meat material ratio have different degrees of influence on the quality of Sansui characteristic stewed duck. The order of size was: meat fo feed ratio > stewing time > meat to liquid ratio > brewing soy sauce dosage. The coefficient of determination R2 of the quadratic polynomial regression equation model was 0.9882， which showed that the experimental data have good experimental correlation with the model， and could be used to study the influencing factors of the quality of Sansui halogen flavored duck. Through comprehensive evaluation， when the brine time was 120 min， the amount of brewing soy sauce was 0.7%， the meat liquid mass ratio was 1∶1.7， and the meat material mass ratio was 1∶0.05， the comprehensive score of the product was 0.75， which was the best quality control point. This study provided an important reference for enterprises to produce Sansui characteristic stewed duck.