The current study was designed to assess the effect of strain on lipid content, fatty acid profile, and sensory attributes of duck meat derived from two duck strains, Alabio and Cihateup strain, and their crossbreeds (sex ratio 1:1). The groups evaluated were as follow: AA (Alabio ♂ × Alabio ♀), CC (Cihateup ♂ × Cihateup ♀) and the crossbreeding of AC (Alabio ♂ × Cihateup ♀) and CA (Cihateup ♂ × Alabio ♀). Analysis of the chemical composition and sensory properties of meat was assessed on thigh muscles. The crossbreeds were characterized by the lowest fatness (P < 0.05). The crossbreeds had greater (P < 0.05) percentage total saturated fatty acids, whereas CA crossbreed had the highest total saturated fatty acid level (P < 0.05). Based on the hedonic test, no differences (P > 0.05) existed among the treatments with regard to meat taste, while meat from AC was preferred (P < 0.05) by panelists over the other groups with respect to aroma and overall acceptability. The principal component analysis (PCA) revealed that AC meat had lower off-odor intensity, and on average panelists positively differentiated (P < 0.05) AC meat. Overall, our data suggest that AC duck meat resulted in more desirable quality attributes.