What aiguillette means
An aiguillette is a long, thin slice of meat. The word means “small needle” in French, describing the narrow shape. It is used most often for duck, where a cooked breast is sliced lengthways into elegant strips and fanned out on the plate, a classic presentation in French restaurants. Aiguillettes can also be cut from other meats and poultry, and from fish, as long as the slices are long and slender.
The term is also used for the small, tender inner fillet that lies under a chicken or duck breast, which French kitchens also call an aiguillette. In Britain this piece is often sold as chicken mini fillets, and in the US it is called the tenderloin. Because it is small and tender, it cooks quickly and is usually sautéed, grilled or poached briefly. In French butchery the word is also used for certain cuts of beef, which can cause some confusion.
When you meet it in a recipe, the context usually makes the meaning clear, with sliced duck being the most common. You will see aiguillettes on French and fine dining menus and in classic recipes for duck and poultry, often served with fruit sauces such as orange or cherry.