"Create an improved Indonesian martabak telur recipe for selling, scaled for 2 servings. Make the filling more flavorful but not watery, with well-cooked aromatic spices, balanced umami, and a strong but not overpowering spice profile. Use duck eggs, chicken thigh fillet, scallions added at the end, and a sturdy crispy martabak skin. Include precise metric measurements for all ingredients and clear steps. Keep the recipe suitable for commercial preparation and mention optional additions only if they fit the flavor profile. Ensure the recipe is practical for 2 portions and emphasizes draining/cooling the filling before mixing with eggs."