I spoke with a chef who worked at the world famous faviken restaurant and a few other european restaurants on how they age birds along with Eleven Madison Park.
Here were the takeaways:
-guts in
-hung by the feet
-few days for small birds. A week or more for ducks
-no blanching/no water for feather removal
I wouldn’t hang gallinaceous birds for a week with guts. Passerines and water fowl are fine with hanging that long.
Oh – wow – any particular reason?