What does foie gras taste like? Have mulled over ordering it in a restaurant, but the expense is extraordinary. Am I missing some delicacy divine? I've tried a very good tinned duck liver, and that's nice, but I wasn't crazy about it.
I once tried a sophisticated-looking tin of goose rillette (yes, I know the difference between foie gras/pate/rilette), and I was definitely not impressed. It tasted like very expensive, refined cat food.