Aiguillette is a French term which refers to a long, thin sliver of the choicest, most tender meat from either side of the breastbone of a chicken or duck. In fact, often simply means that the breast meat has been cut into strips, five is the recommended number, of the same dimensions as the true aiguillette. It also describes a beef cut from the rump or flank.
Aiguillette is pronounced "eh-gwee-yeht"
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