The duck eggshell is an important factor affecting the salting time and quality of the salted duck egg. For further mass transfer mechanism of Na+,Cl- in the process of pickled eggs, changes of duck’s eggshell mass transfer rate with curing liquid mass fraction of NaCl, temperature and time was researched. The experiment from single factor showed that effect of the mass fraction of NaCl in the pickling liquid on duck’s eggshell mass transfer rate is significant,the most appropriate value of NaCl mass fraction is critical saturation. In a certain range, effect of temperature on the mass transfer rate of duck’s eggshell is not significant. The structure characteristics of duck’s eggshell are important factors to influence the mass transfer rate in the summer and winter, the eggshell mass transfer rate with time was first increased and then decreased.