Roasted turbot and scallops, confit chicken thigh, truffled gnocchi and ceps

INGREDIENTS

• 4 chicken thighs
• and freshly ground saltblack pepper
• 500g/1lb 2oz duck fat
• 2 sprigs fresh thyme
• 2 garlic
• 300g/10½oz potatoes
• 150g/5oz 00 pasta flour, plus extra for dusting
• 1 free-range egg yolk
• 100g/3½oz parmesan
• 1 black truffle
• 1 tbsp olive oil
• 50g/2oz butter
• 1 shallot
• 200g/7oz cep mushrooms
• 100ml/3½fl oz vegetable or chicken stock
• 50ml/2fl oz double cream
• 10g/½oz lecithin (optional)
• 1-2 tbsp olive oil
• 1 sprig fresh thyme
• 100ml/3½fl oz red wine
• 250ml/9fl oz veal stock
• 250ml/9fl oz brown chicken stock
• 8 baby leeks
• 75g/2½oz butter
• 500ml/17½fl oz chicken stock
• 1 garlic
• 100g/3½ cep mushrooms
• 4 x 150g/5oz turbot
• 1 lemon
• 100g/3½oz butter
• 4 king scallops
• chopped fresh dill