Inspiration: Bringing late night local street food to a five-star experience.
First showcased: Sneak preview spring 2019 di Mare menu
Currently available: Coming soon: di Mare Dinner Menu
To assemble:
Equipment: Rolling pin, Small saute pan x2, Palette Knife, Squeeze Bottle
Recipe: Duck Confit
Recipe: Martabak Dough
Recipe: Ricotta Kale Filling
Recipe: Caramelised Duck Jus
Recipe: Mango Gel
Recipe: Mango Ginger Compote, Foie Gras
Egg wash
Coarse Sea Salt
White Pepper- Freshly ground
Grapeseed Oil
Garnish: Nosturium, Pea Sprouts, Radish
Duck Confit
Yields: 10 portions
Prep time: 12 hours
Cook Time: 3 hours
Duck legs, trimmed: 1 kg
Duck Fat, rendered: 600 grams
Sugar: 15 grams
Salt: 15 grams
Garlic, sliced: 20 grams
Shallots, sliced: 20 grams
Ginger, peeled & Sliced: 20 grams
Chili Lombok, Hijau, sliced: 15 grams
Kayu Manis: 10 grams
Star Anise: 3 ea.
Dried Chili Japonaisse: 3 ea.
Soy Sauce: 30 ml.
• Rinse the duck legs and pat dry with paper towel. Place in a bowl.
• Season the duck legs with salt and sugar evenly on both sides.
• Add the garlic, shallots, ginger, chilies and spices. Toss evenly.
• Place in a shallow pan and cover with plastic wrap.
• Store in the fridge overnight a minimum of 12 hours.
• After the duck legs have cured overnight remove from fridge.
• Warm the duck fat in a heavy bottom pot on low temperature.
• Separate the duck legs & spices from the juice from the duck. Discard the juice.
• Add the duck legs and all of the spices, and seasonings to the warm duck fat.
• Cover with aluminum foil and slowly cook for approximately 3 hours or until the duck meat is tender.
• With a spider, gently remove the duck legs from the fat and place on a cooling rack to cool to room temp.
• Strain the duck fat through a fine sieve and cool to room temp. Once cool, cover and store in fridge.
*Note you can reuse the duck fat up to three times or until it becomes too salty to use again.
• Once the duck legs have cooled to the touch gently separate the meat from spices and duck skin.
• Store in an airtight container until ready to use.
Martabak Dough
Yields: 10 portions
Prep time: 1 hour
Flour AP: 250 grams
Vegetable Oil: 45 ml
Water: 175 ml
Salt: pinch
Coriander, chopped: 2 grams
• In a stainless steel mixing bowl combine the flour, salt and chopped coriander.
• In another bowl combine the oil to the water.
• Add oil to the flour mixing thoroughly.
• Slowly add the water to the dough mixing until it comes together to form a ball.
• Knead the dough for approximately eight minutes until the gluten has developed and the dough becomes soft.
• Weigh the dough and divide into 10 equal portions.
• Roll each portion into a ball and place on a sheet pan covered with a cloth for 30 minutes to rest.
• When ready to assemble sprinkle an even work surface with flour and roll out thin with a rolling pin.
Ricotta Kale Filling
Yields: 10 portions
Prep time: 20 minutes
Ricotta: 250 grams
Egg Yolks: 3 ea.
Kale, blanched, chopped: 75 grams
Spring Onions, chopped: 30 grams
Coriander, chopped: 20 grams
Cabe Hijau, Lombok, brunoise: 20 grams
Salt: pinch
White Pepper: pinch
• Combine all of the ingredients in a mixing bowl, season to taste.
• Store in an airtight container until ready to use.
Assembling the Martabak
Recipe Filling: 1 ea.
Recipe Dough: 1 ea.
Duck Confit: 1 ea.
Egg, whole beaten: 2 ea.
• Roll out each ball of Martabak dough into a thin circle.
• Place a portion of the duck confit in the center of the dough.
• Place a portion of the filling in the center of each circle.
• Slightly flatten and push a well in the center with the back of a spoon.
• Gently crack a quail egg and place in the center of the well
• Lightly brush the edges of the dough and fold over to create a package.
Cooking the Martabak
• In a non- stick saute pan warm 20 ml of grapeseed oil over medium heat.
• Place the martabak smooth side down in the pan.
• Cook slowly until crisp and brown. Flip over to cook the folded side.
• Place in the oven and continue to cook until golden brown and seeled.
• Remove from the pan and place on a paper towel to rest and drain any excess oil from the martabak.
Mango Gel
Yields: 10 portions
Cook time: 1 hour
Mango, ripe, peeled, diced: 180 grams
Mango Juice: 180 ml
Sugar: 5 grams
Lime Juice: 30 ml
Salt: pinch
Agar Agar: 1 packet
• In a heavy bottom pot combine the mango, mango juice, sugar and salt. Bring to a simmer.
• Reduce heat and slowly cook for 20 minutes until the fruit is soft.
• Remove from heat and let cool for 20 minutes, stirring occasionally.
• Add the agar agar and bring back up to a simmer for 2 minutes.
• Remove from heat and add lime juice.
• Adjust flavor profile to taste.
• Transfer to a blender, puree smooth.
• Place in the fridge to set.
• Once the gel has thickened place back in the blender and re-puree smooth.
• Run through a fine sieve strainer and store in a squeeze bottle in the fridge until ready to use.