Abstract: The study was envisaged to determine the effect of washing processes (unwashing and a single washing) and addition of palm oil (0, 3 and 6%) on the proximate compositions and physicochemical properties of the duck sausages. Washing was carried out at meat to water ratio of 1:1 (w/v). Samples with higher oil levels demonstrated significantly higher fat content and at the same evidence showed lower moisture and protein contents. Treated samples were lighter after washing, while their yellowness value increased with fat content. In regards to texture profile analysis, samples with lower levels added oil had higher values for hardness and shear force and the microstructure of the samples became less porous after washing. It can be concluded that, quality characteristics of sausages were affected by washing processes and oil addition.