The free fatty acids and the flavor characteristics of the time-honored sauced duck, Huangshanghuang sauced ducks and Xiangtang sauced duck in Jiangxi province were investigated by gas chromatography-mass spectrometry (GC-MS) and amino acid analysis. The results showed that twenty-three kinds of free fatty acids were detected in the three kinds of sauced duck, which cis-9-oleic acid, palmitic acid and linoleic acid were the main free fatty acids in Jiangxi sauced duck. The glutamic acid content of Xiangtang sauced duck was higher than that of the other two sauced duck significantly, which was 9.27 g /100 g. Ninety-two volatile flavor compounds were identified from the three brands of sauced ducks, including hydrocarbons, aldehydes, esters, alcohols, phenols, ketones. And hydrocarbons were the main volatile flavor substances in the three sauced ducks. Eighteen main volatile flavor compounds were obtained by odor activity value, which (E,E)-2, 4-decadienal, linalol and nonaldehyde were the largest contribution in the time-honored sauced duck, Huangshanghuang sauced ducks and Xiangtang sauced duck respectively.