Abstract: In order to develop convenient preconditioned food and improve the added value of duck meat, a preconditioned duck leg was developed.Frozen duck leg meat was used as raw material, and the duck leg meat was prepared by thawing, injecting of salt water, adding auxiliary materials and curing.Taking sensory score as evaluation index, the preparation processing and main factors of the duck leg meat preparation were investigated by single factor experiment and orthogonal experiment.The optimum conditions for the preconditioned duck leg meat preparation were as follows:addition load of salt 2.0% (mass ratio of duck leg meat with bone), addition load of compound phosphate 0.3% and curing time 9 h at 2~4℃.Under these conditions, the preconditioned duck leg with normal color, pickled flavor, no odor and sufficient baked gravy was obtained and the highest sensory score of the duck leg could be obtained.