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Duck & Venison Pithivier Pies
Two slow-cooked duck and British venison puff-pastry pies, with caramelised lardons, celeriac, red wine and port.
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- A new addition to our Christmas menu for 2025.
- Think of a Pithivier as a fully encased fancy French pie.
- Cook on a preheated baking tray so the pastry cooks all the way round.
What to Serve With Duck & Venison Pithivier Pies:
- Our Braised Red Cabbage and Brussel Sprouts with Maple & Garlic.
- Roasted root veg and some sautéed garlic and lemon cavolo nero.
- Also delicious cold with a fresh leaf salad and roasted red onion.
Nutrition
| Typical Values | Per 100g | Per Portion |
|---|---|---|
| Energy (kJ) | 1,068 | 1,976 |
| Energy (cal) | 256 | 474 |
| Protein (g) | 8.5 | 15.7 |
| Carbohydrate (g) | 16.5 | 30.5 |
| of which: sugars (g) | 3.2 | 5.9 |
| Fat (g) | 15.3 | 28.3 |
| of which are saturates (g) | 6 | 11.1 |
| Fibre (g) | 1.2 | 2.2 |
| Sodium (g) | 0.44 | 0.81 |
| Salt (g) | 1.1 | 2.025 |
Please Note: The details above are correct as of 2 October 2025 but as we are constantly improving our recipes it is essential to check the label on the packaging.
Ingredients
AT COOK WE USE THE SAME INGREDIENTS YOU WOULD USE AT HOME.
We never put additives or preservatives into our food. We do occasionally use kitchen cupboard ingredients that include some additives in their sub-ingredients (for example some of our curry pastes, which contain Citric Acid).
Puff Pastry (31%) (Wheat Flour, Water, Palm Fat, Salt), Venison (14%), Honey Roast Duck (13%) (Duck, Honey), Merlot [Sulphites] (7%), Smoked Bacon Lardons (5%) (Pork, Water, Salt, Brown Sugar, Dried Vegetable & Fruit Powder (Sea Buckthorn, Acerola, Rosemary, Green Tea, Cider Vinegar), Preservatives: Sodium Nitrite, Sodium Phosphate), Celeriac (5%), Water, Port [Sulphites] (4%), Redcurrant Jelly (Redcurrant Juice from Concentrate, Sugar, Glucose Fructose Syrup, Gelling Agent: Pectin, Acidity Regulators: Citric Acid, Trisodium Citrate), Onions, Rapeseed Oil, Free Range Pasteurised Egg Yolk, Beef Stock (Yeast Extract, Beef Fat, Water, Salt, Tomato Paste, Beef Bone Stock), Cornflour, Celery, Thyme, Garlic, Red Wine Vinegar [Sulphites], Salt, Rosemary, Black Pepper, Bay Leaf.
Please Note: The details above are correct as of 2 October 2025 but as we are constantly improving our recipes it is essential to check the label on the packaging.
Cooking/Serving Instructions
These cooking instructions are only a guide. Your appliance may have a personality of its own (or a different power rating). Please adjust accordingly.
serves 2
*NOT SUITABLE FOR MICROWAVES*
OVEN COOK
FROM FROZEN
Oven:
Oven Settings
Defrost Instructions:
Should this product defrost, keep refrigerated and eat within 48 hours. Follow the oven guidelines and cook for 25 mins.
Extra Warnings:
Whilst every effort has been made to remove any traces of shot and bone, some may remain.
Please Note: The details above are correct as of 2 October 2025 but as we are constantly improving our recipes it is essential to check the label on the packaging.
Allergens
Gluten, Eggs, Celery, Sulphites
This product has been made in a kitchen that uses nut ingredients
Please Note: The details above are correct as of 2 October 2025 but as we are constantly improving our recipes it is essential to check the label on the packaging.
Complete your meal...
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Braised Red Cabbage
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Roast Potatoes
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Trio of Greens
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