Preheat oven to 450°F.
Mix sugar and salt together. Rub the sugar and salt onto the duck breasts and let sit for 30 mins in the fridge. Wash off sugar and salt then pat dry.
Score the fat cap in a hatch pattern cutting only through the fat cap and not into the flesh.
Heat a pan over medium-low heat. When the pan is hot adding a tsp canola oil then place duck in, fat side down. Sear the duck, on medium low heat to render fat cap slowly until brown.
Place it in the oven skin side down for 5 minutes then flip over the duck and cook for another 2 minutes.
Remove from oven and let it rest for 5 minutes before cutting.