Abstract: In order to study effects of pre-cooking on braised Sansui duck quality, pre-cooking and non-precooking frying were analysed comparatively and study effects of pre-cooking on meat color, quality and structure and microstructure of braised Sansui duck meat color, quality and structure and microstructure.Results showed that:precooking had non-significance on L* of brisket, but had obvious significance on L* of leg meat (p<0.01) , and the longer frying time, the more significant reduction of L*;precooking had significant effects on a* (p<0.01) , a* in precooking group was lower than a* in control group, and a* went up markedly with a long time frying;pre-cooking had significant effects on b* of brisket and leg (p<0.01) , and b* went down with time increasing;the duck meat hardness reduced compared to the control after pre-cooking, but the flexibility, resiliency and chewiness were higher;as could be seen from the scanning electron microscope, the surface fat globules structure in precooked group were less, and muscle fibers formed a dense structure between the network. To a certain extent, pre-cooking could improve product quality, and shorten the frying time markedly.