Goose foie gras tastes of almost nothing.
I much prefer duck. It's slightly cheaper, has more flavour and they're typically smaller so you can cure them quicker without the outside becoming too salty. I can't imagine why you were eating it with a champagne though unless you're an american idiot. You want something sweet if you're eating it cru or a reasonably light red if you're having it grilled. If you're eating it with a sauce then you want your nuts cut off.

Hope this helps.
( Dr. Shambolic je suis charlie, Mon 17 Dec 2012, 18:32, Reply)