Goose or Duck Foie Gras?

I have only had duck, but have been told goose is better. Just now I found this comparison:

Goose: Silken textures, very smooth, with a rich subtle flavor that is very sophisticated and fine, almost creamy.

Duck: A more rustic texture and flavor, earthier and more pronounced taste, with a bolder architecture. Best for hot preparations.

I believe goose is more money, and maybe double the price.

Any first-hand opinions on the comparison?