Abstract: The technology conditions of sauced duck neck and the optimization of the compound flavor modifying agent were studied in this paper.The dosages of ethyl maltol,I + G,soy sauce and salt were analyzed by single factor test and Box- Behnken response surface method. With sensory evaluation,the results showed that the optimal concentration of these composition were ethyl maltol( 0.03%),I + G( 0.04%),soy sause( 30 m L / kg) and salt( 1.2%),the sensory score was 93.6. At this point the overall color of sauced duck neck was homogeneous,it tasted fine and smooth,without fishy smell,and its sauced duck neck was significant.