The paper aims to achieve standardization of Sansui plasma duck wet curing technology and improve product quality. With Sansui duck as the raw material, the effects of curing time, salt concentration, cooking liquor concentration and material-liquid ratio on the comprehensive quality of Sansui plasma duck were studied. Based on the single factor experiment, according to Box-Benhnken design principle, the wet curing process of duck meat was studied. The influencing factors for the wet curing process of Sansui plasma duck were as follows: curing time 4.1 h, salt concentration 3 g/L, cooking wine concentration 3.1%, material-liquid ratio 1︰1.5. Under this process condition, the comprehensive score of the product was 0.7867. The surface of the duck meat was moist, the color was golden, the fragrance was overflowing, and the quality was good, indicating that the standardized curing process was beneficial to improve the quality and stability of the Sansui plasma duck product.