Preheat oven to 400°F. Score (slice through) duck skin 3 or 4 times in each direction, making a crisscross pattern. Mix together sugar and salt. Place duck breast on a plate and cover skin with salt/sugar mixture. Refrigerate for 1hr 45 mins then wash and pat dry. Preheat a heavy oven-safe skillet over med-high heat. Place duck breast in the pan, skin down, cooking 3–4 minutes or until skin is brown and caramelized. Flip over and cook other side for 2–3 minutes. Place pan in the oven and bake for 10 minutes. Remove and allow duck breast to rest for at least 15-20 minutes on a plate before cutting. In the same skillet, brown polenta medallions on both sides in the duck drippings. Set aside. In a separate small sauce pan, heat olive oil and lightly brown shallot. Add cranberries and cloves and cook for a few minutes. Pour in orange juice and allow mixture to reduce until nearly dry, making cranberry compote. Return to the duck breast, and on a 45° angle, thinly slice into 15 pieces. To plate the appetizer, place one slice of duck on one half of a polenta medallion. On the other half of the medallion place a small teaspoon of the compote and an orange triangle. Serve at room temperature.