This work was carried out to investigate on the retail cut yield and the meat quality of crossbred ducks. A total of 360 pullets that were produced from 4 mating methods used in this work. Four mating method were A) native ducks (female) $ imes$ native ducks (male), B) meat-type ducks (female) $ imes$ native ducks (male), C) native ducks (female) $ imes$ meat-type ducks (male), and D) meat-type ducks (female) $ imes$ meat-type ducks (male). Ducks were bred at the flat house, and selected nine ducks with similar weights from each treatment at the certain weeks (A, B, C 8 weeks; D 6 weeks). Selected ducks were slaughtered, calculated the retail cut yield(wing, back, neck, breast, leg), analyzed the physico-chemical compositions, and tested the sensory evaluation. Wing and neck meat ratios of D treatment were lowest (P<0.05), and breast meat ratio of B treatment was high (P<0.05) compared to other treatments. pH of duck meat was no difference among treatments, fat and protein contents of B treatment was highest, and collagen contents of D treatment was highest among all treatments. Meat color and physical compositions was no difference among treatments. Juiciness of D treatment meats was highest, and there was no difference between B and D treatments. Finally, mating method of native duck and meat-type duck affected on the retail cut yield, but did not improve on the physico-chemical compositions and sensory evaluation.