1. Combine water, salt, pepper, allspice, cloves, bay leaves, and sugar in a sauce pan. Bring to boil and simmer for 5 minutes then let cool before use.
2. Using a kitchen fork, stab the skin of each duck breast 20-30 times. Place duck breasts in brine mixture. Cover bowl with plastic wrap, and weigh breasts with a plate, so they are completely submerged. Refrigerate for 2 to 6 hours.
3. Pre-heat oven to 400 degrees. Remove breasts from brin, and pat dry. Heat a skillet over medium-low heat until skillet feels hot when hand is held above it. Place breasts, skin-side down, in skillet, and sear until skin is crisp, about 12 to 15 minutes. Turn duck skin-side up, and transfer skillet to the oven. Bake for 5 to 6 minutes. Remove duck from oven, and let rest about 5 minutes before slicing.