Aging waterfowl is really easy I used to saw screw it until I tried it. It will increase the GOOD flavor and the tenderness by 200% or more!
Here's the process:
Pluck the breast fully, remove the whole breast (Including the bone) making sure to leave the skin on which is the most important part. Rinse and dry the entire breast and place on a rack in the fridge - for teal etc you only need 3 days, sprig mallards - 5-6 days, and geese 7-10 days. Once they have aged, remove from the fridge, and slice the skin off, most times you can just pull it off the meat. You should notice that the purple color is gone and you are left with duck the color of a good steak! You can leave in on the breast bone, or remove it - that's up to you!
How it works: by leaving the skin on the meat, the skin acts as a wick and draws the blood out of the tissue, thus breaking aiding in the breaking down of the muscle fiber. When you remove the skin you can see a tint of red color to it!
If anyone has questions let me know. Try this once, the difference in quality is out of this world!
Duck hunting is a learning experience, if you don't learn something new on every trip you aren't really hunting.