In order to extend the shelf-life of roast duck， the preservation effect of oregano essential oil or tea tree essential oil combined with MAP was investigated in comparison with the MAP （30%CO2/70%N2） as control. The meat color （L*， a*， b*）， thiobarbituric acid reactive substance（TBARS）， microbiological qualities and sensory attributes were measured， and microbial community was analyzed during chilled storage. The results showed that all treatments maintained the color stability， the sensory characteristics， and delayed the increase of TBARS （0.11~0.60 MDA mg/kg）. However， both essential oil groups presented greater ability to retard the onset of bacteria spoilage， extending the shelf-life by 4 and 7 days， respectively. There was different microbial community succession in all treatments during storage. Notably， Vibrio spp.， Photobacterium spp.， and Brochothrix spp. were the dominant bacteria in all samples during chilled storage， indicated the inhibition of these dominant bacteria growth by essential oil may be the possible reason for the extension of the shelf-life.