In a saucepan, bring the duck stock to a boil. Reduce the heat but keep the liquid bubbling (must stay hot throughout preparation).
In another saucepan, heat the olive oil over medium heat and sauté the onion for 2 to 3 minutes.
Add the arborio rice and cook for 1 minute while stirring. Add the white wine and simmer, stirring until the liquid is almost completely ab-sorbed.
Pour in ½ cup (125 ml) of the hot duck stock and continue cooking over medium heat, stirring constantly, until liquid is completely absorbed. Repeat this process, adding ½ cup (125 ml) of duck stock at a time and stirring constantly, until all the duck stock has been absorbed and the rice is creamy.
Add the asparagus, butter, parmesan and duck confit. Add pepper to taste. Combine until parmesan is melted.
Remove the pan from the heat and stir in the bacon and green onions. Let cool completely.
Get out three shallow dishes. Add the flour to the first. Beat the eggs in the second. Add the breadcrumbs to the third.
In a deep fryer or large frying pan, heat the canola oil to 165 °C (325 °F), using a cooking thermometer to check the temperature. If using a frying pan, keep a close eye during cooking to prevent the oil from overheating and igniting.
In a saucepan, heat the marinara sauce over medium-low heat.
Meanwhile, shape the risotto into 12 balls using about 45 to 60 ml (3 tbsp to ¼ cup) of the mixture for each.
Roll the risotto balls in the flour and shake to remove excess. Dip the risotto balls in the egg mixture and then coat them with the bread crumbs.
Fry the arancini for 2 to 3 minutes until golden brown.
Divide the arancini between plates, and top with marinara sauce and parsley leaves.
