The Type Of Fat Gordon Ramsay Loves For Sautéing Mushrooms

With a misguided fear of fat's unhealthiness still clinging to our national culture, fat really gets a bad rap (via NPR). Fat is one the essential parts of cooking, adding flavor, texture, and moisture to your food while also being an important energy source (via Bon Appétit). Different types of fat, like beef tallow, can bring flavor where more neutral fats like cooking oils don't, and bacon fat can elevate and transform traditional favorites, making fat a great place to experiment and bring a little something extra. And few people would know about bringing something extra more than Gordon Ramsay.

Known as much for his expensive taste as his explosive temper, Ramsay has built a culinary empire out of pricy, high-class cooking. According to his website, his restaurants in Europe hold an impressive seven Michelin stars, and his original namesake location has held three stars longer than any other dining location in London. So when Gordon tells you he loves cooking with a specific type of fat for mushrooms and vegetables, you better listen.

Duck fat is packed full of savory flavor, and after searing a duck breast, Gordon Ramsay likes to use the rendered fat to cook mushrooms for the side (via MasterClass). Duck fat's high smoke point makes it great for searing and sautéing, and it's a decadent, meaty addition that, according to The Spruce Eats, can take not only vegetables, but potatoes and even other meats to the next level.

If you want to take Gordon's advice for your next dinner party, you can get duck fat a few different ways. Ducks are an extremely fatty bird, so the best way to go is to buy one yourself and render the fat from the skin. Serious Eats recommends cutting off the skin and fat and just frying it in a pan with some water, but you can also score your duck's skin before cooking it and save the fat that is left in the pan. If that seems like too much work, you can always find duck fat pre-packed online from places like D'Artagnan. Don't just use it on mushrooms, though — duck fat is one of the great kitchen treats, so use it anywhere you would use oil or butter, and revel in the indulgent results.