This study investigated the impact of incorporating extract and powder, alongside a 50 % reduction in sodium nitrite, on the quality of dry-fermented duck sausages. Treatments involved 0.05 %, 0.1 %, and 0.2 % concentrations of in either extract or powder form. All treated sausages maintained high protein levels, while fat and ash contents varied. Moisture decreased during ripening, resulting in weight loss without significant differences between treated and control groups. The pH declined during fermentation and slightly increased during maturation. Total acidity ranged from 0.54 % to 0.69 %. The addition of significantly lowered thiobarbituric acid and peroxide values, indicating improved oxidative stability. Color analysis revealed enhanced redness (a*) and acceptable lightness (L*), with some treatments performing comparably to the nitrite-only control. Microbiological analysis confirmed the absence of pathogenic bacteria. Overall, incorporating improved the microbiological safety, physicochemical quality, and oxidative stability of fermented duck sausages, even with reduced sodium nitrite levels.