I leave them whole, un-gutted in the fridge for varying lengths of time mostly related to the size of the bird.
I have a fridge in my basement that is reserved for beer/ birds.
Mallards I leave for at least a week, but I have gone two without issue.
Divers get two weeks.
Small ducks like teal/wood ducks get a day or two.
I find that aging the birds(whole) takes the mud taste right out of them.
My ducks taste like farm raised when I eat them.
I eat all of my duck rare to medium rare, and I have never died from it, not even once. ;)
Seriously, wild birds don't get salmonella.
Aging your whole birds makes them tender and tasty(I have never tried a whole bird this way, I breast them out)