I've had "foie gras d'oie" here in a terrine (good, but not as flavourful as duck) and hot (terrible, no wonder i've never seen it in France).
Keep in mind when describing the taste of foie gras that there is hot foie gras (seared) and terrine (poached, chilled and sliced), and a few variations in between (raw, salt-cured etc..).
Texture-wise and flavour-wise they are not at all alike. And whatever you do, don't plan on making hot goose foie gras.
Edited by Lesley C, 19 February 2007 - 05:29 PM.