A study was being conducted to compare and assess the quality of chicken and duck patties prepared from broiler, spent hen and duck. The meat emulsions were analyzed for pH, moisture, protein, fat, total plate count (TPC), total psychrophilic count (TPSC) and emulsion stability and the cooked patties were analyzed for pH, moisture, protein, fat, cooking yield, total plate count (TPC), total psychrophilic count (TPSC), thiobarbituric acid (TBA) value and sensory qualities such as, appearance, flavour, tenderness, juiciness and overall acceptability. The patties prepared from broiler meat showed significantly highest moisture content, emulsion stability and cooking yield and on the other hand, the fat content was significantly highest in duck patties. The TPC, TPSC, TBA values and sensory qualities of all the patties were within the acceptable level up to 14^thday of refrigerated storage. There were no major drawbacks of the patties prepared from spent hen and duck in comparison to those of broilers. Therefore, as the values of the major parameters studied are within the range of standard values, the spent hen and duck meat can also be encouraged for preparing nutritionally sound and acceptable patties.