A total of 240 day old Pekin ducks were reared in indoor and free-range systems to determine the effect of production system on some meat quality traits. At 14 weeks of age, 16 birds (1 male, 1 female per pen) were slaughtered and carcass traits were determined after an 8-hr fasting period. Ducks achieved a live weight between 2600 and 2800 grams. Production system did not significantly affect the carcass part ratios and edible inner organ ratios. Meat pH and color was measured on breast and thigh meat after 12 hours at 4°C. There were not significant differences between the meat color (L*, a* and b*) of breast and thigh meat among production systems.