Do i go ahead with packaging?

Normally I'd say we need some details, such as grain bill, mash parameters etc. But in this case, assuming the gravity is accurate, it's safe to say it's not done. Give it more time. I've never had 3724 stall, but it is generally pretty slow. 6 weeks isn't out of the question.

Also, how are you measuring the gravity?

 

Yes, be patient. This can be one finicky yeast.

 

It is notorious for being finicky. Here are some tips.

1. There is some evidence suggesting that this yeast is sensitive to high CO2 partial pressure and does better with an open fermentation. You can approximate these conditions without exposing your beer to contaminants.Remove your airlock or unseal your bucket and cover loosely with foil or plastic wrap. I haven't tried it yet, personally, but check out the experiment on the Experimental Brewing podcast (also probably described in writing on their website).
2. Control your fermentation temp. This yeast can go pretty hot. Some have said it is prone to stalling if temperature drops during fermentation, so you could try to gradually drive it up. I think this is somewhat consistent with the CO2 idea, as higher temps should help drive out CO2, but some believe this helps it develop flavor, too. For you to try and decide.
3. Time. Maybe play with some combination of 1 and 2 and give it 2 more weeks. Check gravity again on day 10 and 14.
4. Consider for next time: Bigger starter? You have a modest gravity and you made a starter. You probably pitched enough yeast. Was it fresh or old? If old, maybe a step up was in order.
5. For next time, if the above does not satisfy: Extracts tend to finish a little high. Saisons should tend to finish a little dry. Try subbing some sugar for extract to help overcome the extract and get the saison where it wants to be. Start with 10% of the fermentables. It's a Belgian beer, no one will give you grief about the sugar.