The aim of this study was to determine nutrient utilization and metabolize energy of several residue type ingredients (distiller's grains, brewer's grains, two kinds of soy sauce residues, Ganoderma lucidum bran, citrus dregs and sugar cane residues) of Linwu ducks, and compound enzyme preparation (protease, cellulose and xylanase) addition on nutrient utilization and metabolize energy of several residue type ingredients. Forty-eight healthy adult male Linwu ducks with body weight about 2.0 kg were randomly divided into 8 groups and 6 replicates in each group and 1 duck in each replicate. Metabolic tests were carried out by hunger strike-gavage method. The test diets were mixed by test ingredient and nitrogen-free diet according to the ratio of 1:2, two groups tests for each ingredient were divided into control group and supplemented with compound enzyme preparation group (supplemented with 250 mg/kg compound enzyme preparation in test ingredient). Two batch metabolic tests were carried out. The nutrient utilization rate and metabolic energy of seven residue type ingredients supplemented with compound enzyme preparation for Linwu ducks were determined. The results show that the apparent utilization rates of dry matter (DM), crude protein (CP), ether extract (EE) and crude fiber (CF) of several residue type ingredients were 30.73% to 51.08%, 17.65% to 75.62%, 10.85% to 91.19% and 10.84% to 67.05% for Linwu ducks, respectively, the apparent metabolic energy (AME) and true metabolic energy (TME) were 4.58 to 15.20 MJ/kg and 5.57 to 17.17 MJ/kg, respectively. Adding with compound enzyme preparation, the effective nutrients improvement value (ENIV) of DM, CP, EE and CF were 6.46 to 41.37 g/kg, 0.33 to 13.23 g/kg, 0.09 to 9.73 g/kg and 0.70 to 7.84 g/kg, respectively, and the TME improved by 0.13 to 1.68 MJ/kg. The results indicate that residue type ingredients supplemented with compound enzyme preparation can improve nutrient utilization rates and metabolize energy of Linwu ducks.