Arrange the asparagus in a separate dish, drizzle with olive oil, slice the garlic and mix in. Bake for a few minutes until asparagus are tender. Trim the duck breast, removing excess fat from the skin and season well. Take a non stick frying pan and put over a moderate flame until pan is very hot. Put the duck breast in the pan skin side down and cook for 2 minutes. Turn over the duck breasts and cook for further 2 minutes. Transfer the breasts onto a baking tray and brush all over with the orange marmalade and sprinkle with the thyme springs. Bake for further 6 minutes in a hot oven until nice and golden. Remove excess fat from the frying pan and cook the chopped bacon until crispy, set aside. De-glace the frying pan with the liqueur and the vinegar, dress the strawberries with the obtained sauce and season with cracked pepper. Chop the Parmesan and mix in the strawberries. To serve, slice the duck thinly and dress neatly on a serving plate. Dress with the asparagus and top up with the marinated strawberries.