PREPARATION:

1. Remove neck and giblets from duck. Cut wing tips and second wing sections off duck; wrap and freeze for another use. Trim excess fat and excess skin from duck; discard. Rinse duck and cavity under cold running water; pat dry with paper towels. Cut duck into quarters, removing backbone and breast bone.
2. Place duck in 13X9-inch baking dish. Combine sage, salt and black pepper. Rub duck with sage mixture. Cover; refrigerate 1 hour.
3. To steam duck, place wire rack in wok. Add water to 1 inch below rack. (Water should not touch rack.) Cover wok; bring water to a boil over medium-high heat. Arrange duck, skin sides up, on wire rack. Cover; steam 40 minutes or until fork-tender. (Add boiling water to wok to keep water at same level.)
4. Transfer cooked duck to plate. Carefully remove rack from wok; discard water. Rinse wok and dry. Heat oil in wok over medium-high heat until oil registers 375°F on deep-fry thermometer. Add 1/2 of duck, skin sides down. Fry 5 to 10 minutes or until crisp and golden brown, turning once. Drain duck on paper towels. Repeat with remaining duck, reheating oil.
5. Pour off oil. Melt butter in wok over medium heat. Add apples; cook and stir 5 minutes or until wilted. Stir in honey and bring to a boil. Transfer apples with slotted spoon to warm serving platter. Arrange duck on apples. Drizzle honey mixture over duck.