I made puff with foie a few years (oh man, more like seven I guess). It was good but probably not good enough to justify the cost, if I remember. I made them into vol e vents filled with mushroom. That likely didn't help. Too much richness, needed a high contrast element.
Mind you the customers raved, but I suspect that was more "shock and awe" than real appreciation, if you get me.
Now, you got me thinking. If you used the foie in a sable type crust and used something like tart field berries (maybe seasoned like a Cumberland sauce) you could have a killer starter course...
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