The volatile flavor compounds in the duck meat of Guizhou Sansui in different processing stages were identified and classified by gas chromatography mass spectrometry combined with headspace solid phase microextraction （HS-SPME-GC-MS）. The results showed that SPME could be an effective tool of volatiles’ absorption of them and 59, 57, 56, 58, and 78 compounds were identified from the meat of the raw ,pre-cooking, pickling, and fried ducks, and the finished products respectively, most of which were aldehydes, hydrocarbons and terpenoids. The content change of aldehydes was increased and then decreased, and reaching the maximum in pre-cooking step. The contents of alkanes and olefins in the raw duck meat were higher, whereas they were lower in the pre-boiled, marinated, deep-fried and other processes, and the kinds of alkanes and olefins had a significant difference. Terpenoids were not detected in the raw, pre-cooked, pickled and fried duck meat, but it was found highly in the finished products, mainly from the seasonings. The contents of alcohols, ketones, sulfur, nitrogen and other compounds and types were relatively few, but had a significant contribution to its flavor.