Finishing and aging ducks!

Curious if anyone finishes there ducks on anything special and if it makes a difference on the meat. Normally we just raise chickens for butcher but I have 8 mix breed drakes to many that need to be taken care of before winter. I like for the meat I work hard for to taste the best it can but also not add extra work and money if it doesn't make much of a difference. So far they are eating corn oats and sunflower seeds on pasture. The crickets and grasshoppers are wild this year so they are filling up on those everyday to!  And Iv heard of dry aging but never tried it and honestly it seems sketchy to do at home. Logically I know people have been doing it for a long time at home, but the food safety training in me is stuck on the idea not being safe.  Iv never tried it but Id like to see what a difference it makes. Any good trusted refrences for how to dry age ducks or other poultry?

My ducks are always pretty fat, so I've never considered finishing them on anything special. It's too hot here to hang any meat, so I put my ducks in a plastic bag that is not entirely sealed inside the fridge for 5-7 days before cooking or freezing. They dry out a little that way and the time seems to help tenderize the meat. The joints are definitely more flexible after that time in the fridge.