I've experimented with vary degrees of aging my birds. A couple days to two months. And I always age the bird whole. Guts and all.

Whole bird in a lightweight grocery bag, tucked in the fridge two weeks, is the best meat on the wing.

I guess I'm old school, the sausage my family made back in the day used pork & seasonings as the foundation, and various cuts of meat (wild & farm raise) for character. Putting filet mignon, ribeye, chuckeye, or any other cut consider "prime" would have been (in their perspective) wasteful. And they considered sirloin fit for chicken frying, not much else unless it was the liftter, eye or strip. But duck/goose breast isn't comparable. Aged properly, seasoned pan seared duck/goose/crane breast filets & tenderloin is lean, tender, and packs a lot of flavor. Comparable to the best prime beef.

Age a duck whole 2-4 weeks, breast it, marinate it for a day or two, dust it a light dusting of flour to crust it and the seasoning, then sear on high heat till med rare. It is as good as the best cuts at a churascaria. And as tender a cut of meat you'll ever eat.

I've had cattlemen think it was USDA prime and as good if not better than the grass fed angus in my folks pastures. It's that good.

Roast whole duck .......an entirely different beast. Not comparable.