Abstract: The Wanshan mallard was dried and fermented to 40% moisture content by air-source heat pump oasthouse with different temperatures. Sense evaluation and physical and chemical analysis of the self-made dried salted mallard sample, Wanshan dried salted mallard sample and market dried salted duck sample were conducted.The results indicated that the drying temperature should be set at 40 ~50 ℃, drying time should be controlled in 16 ~25 h, the product moisture content should be controled in about 40%, so the product can maintain the taste and flavor, and the amino acid content of products increased with the extension of drying time, contributing to the special flavor, and the peroxide value was relatively low. This condition can reduce costs and ensure product quality, is suitable for industrial production of Wanshan dried salted mallard.