Prepare the fowls by cutting them up, in the same way as chicken for fricassee. Lay some very thin slices of salt pork upon the bottom of a stew pan, and place the pieces of duck upon the pork. Stew slowly for an hour, closely covered. Then season with salt and pepper, and add half a teaspoonful of powdered sage, or minced green sage, and one chopped onion. Stew another half hour, or until the duck is tender. Stir a large tablespoonful of brown flour in a little water and add it to the stew. Let it boil up, and serve all together in one dish, accompanied by green peas.