This is a good way to treat an old tough fowl.
Clean and divide, as you would a chicken for fricassee. Put in a
saucepan, with several (minced) slices of cold ham or salt pork which
is not too fat, and stew slowly for at least an hour—keeping the lid
on all the while. Then stir in a chopped onion, a half-spoonful of
powdered sage, or of the green leaves cut fine, half as much parsley,
a tablespoonful catsup, and black pepper. Stew another half-hour, or
until the duck is tender, and add a teaspoonful brown sugar, and a
tablespoonful of browned flour, previously wet with cold water. Boil
up once, and serve in a deep covered dish, with green peas as an
accompaniment.