Clean the guts from the bird, reserving the hearts and livers, you can use these to make a parfait. Salt the legs for 3 hours along with the wings, then rinse and dry well. Cook for 4 hours at 90°C in the duck fat until tender. Remove from fat and press. Take the crown of the grouse, stuff with the herbs and place well-wrapped in the fridge. This step can be done up to 10 days prior, which gives the meat time to age. When ready to cook, always remove the bird from the fridge to allow the meat to come up to room temperature which will ensure more even cooking. Roast the bird on all sides until medium rare & rest. Crisp up legs in a non-stick pan. Arrange the breasts, legs, cooked beetroot and plum purée nicely on a plate. Sauce over the meat. Add hibiscus powder & sliced plums. Crumble over the beetroot crisps and serve.