He slid the tureen into the oven for slow cooking. You don't need seasonings. It tastes good just as it comes from the goose. In all food, it is fat that brings out the flavor. If you are cooking low-fat, you are cooking in an hospital.
Simplicity is the best.
A great natural ingredient should be enjoyed for itself. The foie gras he'd chosen for his favorite recipe must have been Grade A, because it was huge. It's almost impossible to believe that a creature only the size of a goose could produce such a gigantic liver. Think of a chicken liver. It doesn't fill a serving spoon.