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Hanging/aging duck

 
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Hi,
We have muscovies.
We’ve been feeding corn all winter hoping for fatty livers. I want high end duck, so I’ll also be making prosciutto with the breasts. We’ve had ducks for years, but I’ve never hung whole to age. I realize this as standard practice in the ole days. It grosses some people out, but I’m trying it.
How long do you hang your ducks to age them?
We are harvesting around 8 males in the coming weeks, before the spring duckling 💥 explosion.
 
pollinator
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We used to hang pheasants until the tail feathers came out with a gentle pull BUT all the insides need throwing away at that point. the liver would be useless to you. Hanging in the larder at around 10C they took a week to get to that stage. I'm not understanding why you want to hang a duck when you want to dry and age the breasts anyway and want the liver.

I think I would kill one and open it up to see if the liver is going to be a high priority, we never managed to get any fat on our muscovies no matter what they ate!
 
pollinator
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Why not pluck the birds and clean them, so as to harvest the liver, and then age the rest of the bird?  At least with other animals like sheep and cows you clean the innards out right away and then age the rest of the animal in the cold as desired.
 
gardener
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To make prosciutto you usually breast out the meat, cure it in a mix of salt and sugar in the fridge, and then hang it to cure. I'm still learning, myself, but that has been the process I've been taught everywhere I looked, and seems to work
 
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I know this is an old thread but I recently saw chef Greg Baxtrom (Michelin-starred chef at Olmsted and previously at some of the most acclaimed restaurants in the world) say he ages duck for 14 days. He said given the space constraints of the restaurant he only ages the breasts and uses the rest for other purposes but says it's crucial to the dishes he makes to age them for 14 days to dehydrate them somewhat. I'd be curious to learn more details of his method but here is a link to a video and transcript of him on that topic: https://www.bonappetit.com/video/watch/24-hours-at-a-michelin-starred-restaurant-from-ingredients-to-dinner-service and go to minute 3:35 for the pertinent info
 
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