Abstract: In order to investigate the effect of NH_4HCO_3 and Na HCO_3 on the quality of duck breast,the duck breast was selected as material to study different concentrations of NH_4HCO_3 and Na HCO_3 marination followed by vacuum microwave processing on p H,rate of volume shrinkage,texture and sensory of puffing duck breast. The results showed that the rate of volume shrinkage of puffing duck breast after Na HCO_3 marination was lower than that treated with NH_4HCO_3 at the same concentration.When the duck breast was immersed with 2% Na HCO_3,the puffing duck had alkaline taste and p H was 8.71.However,when the duck breast was treated with 4% NH_4HCO_3,the p H of puffing duck was 6.52,the volume shrinkage was 43.7% and it had a higher sensory score.Therefore in view of the quality of the puffing ducks,4% NH_4HCO_3 could be applied as a better marination solution.