Ficeler is the French word which means "to tie up". In cooking, it means "to tie up in string", referring to foods that have been tied to a string and cooked in a broth. This was a practice in villages when a communal pot was used to cook food. The string was used in order to allow the owners to identify and recover their piece of meat. This is generally applied to tough cuts of meat that require long periods of cooking. The term is also used by some restaurants to describe a more tender cut of meat that is poached in a rich broth. Meats like, beef filet and duck breasts are two (2) good meat cuts for this kind of food preparation.

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