Preheat oven (electric cooker: 200 °C/circulating air: 175 °C/gas: see manufacturer). Wash the duck breasts, dab dry and scratch the skin crosswise. Season with salt and pepper.
Heat a flat roaster or an ovenproof pan without fat. Sauté the duck breasts on the skin side first for about 5 minutes, then turn and sauté on the meat side for 2-3 minutes.
Roast duck breasts in a hot oven (if necessary, wrap aluminium foil around the pan handles that are not ovenproof) for another 18-25 minutes. Spread the fillets with maple syrup about 10 minutes before the end of the roasting time.
Peel the shallots and cut into slices. Cook the pasta in 3-4 l boiling salted water (approx. 1 teaspoon salt per litre) according to the instructions on the packet.
Remove the meat, wrap in aluminium foil and let it rest for 6-8 minutes. Skim off the resulting frying fat, up to approx. 2 tbsp. Fry the shallots in the frying fat for about 3 minutes. Deglaze with wine and stock.
Bring to the boil and simmer for 2-3 minutes. Stir the starch and cream until smooth, thicken the sauce with it. Add the cranberries to the sauce and cook briefly. Season to taste with salt, pepper and sugar.
Drain the pasta and let it drain. Remove the fillets from the foil and pour the resulting gravy into the sauce. Cut the duck breasts into slices. Serve with cranberry sauce and noodles. Lamb's lettuce tastes good with it.