In order to provide the optimally hydrolyzed material for producing duck-flavor essence, proteases were used to hydrolyze the duck protein. The results indicated that the hydrolysis effect of compound flavourzyme and meat enzyme on duck protein were better than that of papain and neutrase. And the effect of using compound flavourzyme and meat enzyme together was better than using the single enzyme alone. The optimal conditions for enzymatic hydrolysis were as follows: hydrolysis temperature, 50 ℃; enzyme/substrate ratio, 1 500 U/g protein; initial pH, 8.0 and compound flavourzyme/meat enzyme ratio, 3∶1. Under these conditions, the degree of hydrolysis was about 36% after 3 h of reaction. The hydrolysis liquid with 36% duck protein hydrolyzed could produce the best flavor during the Maillard reaction.