Abstract: Beer-braised spiced duck is a representative dish of Jiangxi cuisine with distinct regional characteristics. However, its industrial production and standardization are hindered by the traditional high-temperature stewing process, which often leads to quality defects such as meat hardening, moisture loss, and degradation of flavor compounds. This study systematically investigated the effects of sous vide cooking (SVC) under varying temperatures (70, 80, 90 ℃) and durations (6, 8, 10 h) on the quality and flavor attributes of beer-braised spiced duck. A comprehensive characterization and correlation analysis of the duck meat's quality and flavor attributes were conducted using instrumental quality evaluation (color, texture), scanning electron microscopy (SEM), electronic tongue analysis, free amino acids (FAA) quantification, as well as gas chromatography-mass spectrometry (GC-MS) and gas chromatography-ion mobility spectrometry (GC-IMS). The results indicated that SVC treatment reduced cooking loss to below 40% (compared to 46.13% for traditional stewing), improved water-holding capacity and tenderness, and enhanced textural quality. SEM observations confirmed that SVC treatment alleviated muscle fiber rupture and structural damage, revealing the microstructural mechanism for its reduced moisture release. Taste analysis showed that the SVC-treated groups exhibited a relatively enhanced umami response and more pronounced FAA accumulation, with the highest glutamate content (664.24 mg/100 g) found in the 70 ℃ group. Volatile flavor analysis revealed that SVC treatment preserved the overall flavor profile while reducing the content of undesirable compounds such as hexanal, heptanal, and 1-octen-3-ol. Specifically, samples treated at 80 ℃ for 6 h exhibited a more diverse array of volatile flavor compounds and higher relative contents of key flavor components. In conclusion, SVC demonstrates significant advantages in improving the quality and flavor of beer-braised spiced duck, with 80 ℃ for 6 h identified as the optimal parameter in this study. These findings provide a feasible technological reference and theoretical basis for the standardized processing, flavor-oriented regulation, and quality enhancement of traditional Jiangxi dishes.