Five-Spice Duck Legs with Buttered Turnips and Fried Ginger: Fried Ginger

• 6 ounces ginger
• 2 cups peanut or vegetable oil
• Salt

Peel the ginger—using the “spoon trick” (see Note)—and cut it into thin slices. A mandoline is helpful but not necessary. Cut the ginger slices crosswise into slivers. They should look like flimsy matchsticks.

Heat the peanut oil to 400°F in a small deep pot. Carefully fry the ginger a handful at a time until the slivers are barely golden, ab