Fully thaw your duck. Remove the contents in the duck cavity. Rinse the duck cavity and season with ½ teaspoon salt and ½ teaspoon pepper. Using a knife or scissors, cut into the fat to allow it to render out during the cooking process. You want to be careful that you don't pierce the meat
Cut up the apple and orange (no need to peel, but I do remove the apple seeds) and stuff them inside the cavity. This is an optional step, but will help fill out the cavity and create a dome effect of the breast like on a chicken.
Blot the skin dry with paper towels if it wet and then liberally apply the seasoning blend to the top of the duck. If you want to season the bottom of the duck, make double the seasoning blend. Let sit at room temperature for at least 30 minutes. This is a good time to make the cranberry dipping sauce.
Once the duck has sat for at least 30 minutes, place 1 cup of water or chicken broth in the inner pot along with the potatoes (add salt and pepper if desired) if you are cooking them at the same time. Place the duck, breast side down on the sling, rack, or the basket and place into the pot. I like to make sure there is at least 2-3" of clearance between the duck and the heating coil, so choose which one (sling/rack/basket) allows for optimal clearance.
If your model of Ninja Foodi has one lid with the steamcrisp option, you will want to use that. Close the lid and move the slider to the center position. Select the steam/crisp setting. Set the temperature to 375℉/190℃ and the time for 27 minutes. Press Start.
Once the steam time is up, the Foodi will automatically switch to air crisp and begin the countdown.
If your model of Ninja Foodi has two lids, put the pressure lid on and turn the valve to vent. Select the steam function and set the time for 8 minutes. When the time is up, remove the pressure lid and close the crisping lid. Select air crisp on 375℉/190℃ for 27 minutes.
For both one lid or two lid Ninja Foodis. Once the countdown time reaches 15 minutes left, open the lid and flip the duck over so it's breast side up. Close the lid and resume the cycle. Check the temperature when there is about 10 minutes left and continue to air crisp until the skin is golden brown and the duck has reached your desired internal temperature.
Remove and let rest 10 minutes. Carve & Serve!
Cranberry Dipping Sauce
Using a saucepan on the stove or the inner pot of the Ninja Foodi, add ¼ cup water, 1 cup of cranberries, 2 Tablespoons soy sauce, 1 Tablespoon honey, 1-2 teaspoons grated ginger, 1 teaspoon chili garlic sauce, ¼ teaspoon ground cloves, and ¼ teaspoon ground allspice and turn the stove on high or the Ninja Foodi on high sear/sauté and bring to a boil. Allow to cook for about 5 minutes
Zest the orange and cut and squeeze the juice into the pot. Continue to cook for another 3-5 minutes or until the sauce thickens. Turn the heat off and transfer to a bowl to cool. You can transfer directly to a blender cup or pitcher to allow to cool if you want to blend it into a smooth sauce.
Once the sauce has cooled, either serve chunky at room temp with the duck or pulse blend until it reaches your desired consistency and serve room temp with the sliced duck.
Duck is sitting too high to air crispAlthough a bit inconvenient, you can always lower the duck for the air crisping portion of the cook time by emptying out the liquid from the pot and sitting the duck directly in the inner pot. If you do this, I do recommend flipping the duck and even draining the fat a few times during the air crisping time.