Aiguillette is French and the word literally means ‘little needle’. In culinary terms it refers to a long, thin sliver of the choicest, most tender meat from either side of the breastbone of a duck or other fowl. It’s sometimes used to describe any thin strip of meat taken from a premium cut, such as from the rump or flank.
The term is also used to denote certain sartorial ornamentation, especially on military uniforms.