If you really want some foie gras, try something else.
First of all of course the taste, which is rather bland.
The texture is more like chicken liver than goose.
It's not expensive, so pretend you have bought chicken liver.
Though it was not the same taste as I remember it back in Hungary when I was much younger, it is still the best-tasting liver pate since then. It could be my taste buds, the process of today's food industry or purely high expectations in remembrance of a childhood treat.