My Father provided Ducks and Geese during the market hunting days to eateries in the bay area and in those days
(he tells me) the birds were gutted and drained , then hung by their bills for 5 to 7 days before delievery . His customers
prefered the longer they hung , the better as in his Cellar of the barn it stayed cool and relatively free of Flies .
The other thing was , these birds were easier to pick , their feathers would come off leaving clean skin after they were
singed and prepared for roasting . Aged meat has been the normal way in our home as far back as I can remember and
I have never had a bad meal from it , it's taste better !