The effects of postmortem (PM) temperature on prerigor Pekin duck breast muscle quality were assessed. Breast meat was obtained from 90 ducks within 15 min PM and then divided into 3 storage temperature groups at 0, 15, and 30°C for 24 h PM. Results revealed that the meat stored at 0°C had a higher pH value than that stored at 30°C. The R-value tended to increase between 15 min, 2 h, and 24h PM, whereas the water-holding capacity decreased significantly (P < 0.05) with increasing storage time. The drip loss of treatment in meat stored at 30°C was higher than in those stored at 0 and 15°C. As storage periods increased, cooking loss of meat stored at each temperature increased significantly (P < 0.05) at 2 h, but storage temperature does not affect cooking loss of duck breast muscle. The shear force of breast meat at 24 h PM had the lowest value, but meat stored at 30°C increased at 2 h and decreased at 24 h PM. Meat stored at 15°C showed a longer sarcomere length than meat stored at 0 and 30°C. The rate of muscle shortening was high during the 2 h PM for meat at the 3 temperatures. It is concluded that the different temperatures in the range of 0 to 30°C affected the muscle shortening or meat quality of the duck breast meat.