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Rub the partridge with the goose fat, salt, pepper and herbs. Slice the garlic into halves, and place them in the cavity of the bird.
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Place the prepared bird in a casserole dish with the carrot, onion and celery, top with 200ml water and cover. Roast for 1 hour 30 minutes at 160°C.
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Once you’ve put the partridge in the oven, attach a dough hook to your food mixer, add the flour, salt and egg white and start to mix. Add a little water as you go until the mixture starts to look like a stiff, firm dough.
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Roll out your dough, peel the celeriac and place it in the centre. Wrap the dough up and around the celeriac so it’s completely covered; it doesn’t have to be neat, as you’ll discard it later. Put the whole thing in the oven with the partridge and cook for 1 hour.
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Now, prepare the beetroot. Season the beetroot with rapeseed oil and salt, then wrap each in an individual tin foil parcel with a sprig of thyme.
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Place in the oven at 160°C for 45 minutes, until just soft. Try to use similar sized beetroot to keep cooking times consistent. If you have a few that are bigger, give them a little extra time in the oven. When the beetroot is ready, unwrap the parcels then peel and slice into random shapes.
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Check on the celeriac and partridge. When the time’s up, bring out the partridge to rest while you crack open the salt crust and slice up the celeriac.
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Once everything’s ready, place the partridge in the centre of a plate or board, and arrange the beetroot and celeriac around the sides. Garnish with fresh rosemary and thyme, and serve as a table centrepiece.
