when are ducks ready to eat ?

[RichmondHens]

How long did they 'hang'? Older poultry (especially goose) needs treating like game, and hanging long enough to develop flavour and tenderise, and it still needs long slow cooking. I would tend to casserole or steam-roast older goose.

No we didn't hang them (a mistake it seems), they were just delivered to the door dead. We skinned them rather than plucked them and pot roasted them, then took the meat off the bone. Ate some, then froze the rest to use "later". I believe it may still be hiding somewhere in the depths of the freezer ..............!