Clean and wash the broccoli and cut it into small florets. Clean and possibly wash the mushrooms, cut the mushrooms in half, and slice the herb side mushrooms. Peel and quarter the shallots.
Preheat the oven with grill function (electric cooker: 230 °C/circulating air: 210 °C/gas: see manufacturer). Wash duck breasts, pat dry and scratch the skin several times crosswise. Place the skin side down on the fat pan (deep baking tray). Mix the mushrooms with 4 tbsp. oil, spread around the meat and season everything with salt. Grill in a hot oven for 5-6 minutes.
Wash the rosemary and dab dry. Mix wine, tomato paste and starch, season with salt and pepper. Reduce oven temperature (electric cooker: 180 °C/circulating air: 160 °C/gas: see manufacturer). Remove mushrooms and meat from the tray. Spread broccoli, shallots, rosemary and juniper berries on the baking tray. Place the duck breasts on the vegetables with the skin facing upwards, pour on the wine. Roast in the oven for about 20 minutes.
Stir the cranberries until smooth, then fold into the sour cream in streaks. Mix honey and 1 tsp. oil. Spread the duck skin with it about 5 minutes before the end of cooking time. Add mushrooms and pine nuts.
Remove the sheet metal. Cut the meat into thin slices and put them back on the tray. Season everything with pepper. Add sour cream. Add baguette.