Meat productivity of the cross-bred Satsuma Black Aigamo duck^TM (SBA) under housing condition was evaluated compared to the conventionally used Satsuma Aigamo duck^TM (SA) in southern Kyushu in Japan. There was a significant difference in the respective body weights of SA and SBA at 17 weeks of age (P<0.05). Feed conversion ratio (1 to 17 weeks of age) was lower in SBA than in SA. Although the weight of breast meat of SBA was higher than that of SA (P<0.05), the umami score of breast meat was significantly lower in SBA than in SA (P<0.05). None of the other sensory parameters, such as flavor, tenderness, and overall acceptability, were significantly different between SA and SBA. Glutamic acid content was lower in SBA than in SA (P<0.05), indicating a probable underlying reason behind the inferior umami score of SBA breast meat. These findings suggest that SBA could be used as a new Aigamo duck in integrated rice and duck farming.