For the Pomegranate Glaze
Juice the pomegranates and strain to remove the seeds and/or any errant pieces of pulp. (You can save the seeds to sprinkle on the finished duck breasts as a garnish if you like).
Combine the juice and the sugar in a small sauce pan and simmer until reduced to a half cup, about 20 minutes or so.
Reserve to pour over the cooked duck breasts, heating it up briefly if necessary.
For the Duck
With a sharp knife, score the skin side of the duck breasts in a crosshatch pattern. Do not cut into the meat. This enables the fat to render when cooked.
Heat up a skillet without any oil, (the duck skin will provide its own cooking fat).
Season the duck with salt and pepper. Place the breasts skin side down in the skillet. Cook on medium heat until the skin is crisp but not burnt, about 7 minutes. Check it a little before then to be sure.
Flip the breasts and cook the other side, about another 3-4 minutes for medium-rare, or until the center of the breast reaches a temperature of 135 degrees F. on a meat thermometer.
Plate the breasts, add the orange segments, and then pour the glaze, (and the reserved seeds if desired) over them and serve.