Duck or goose, it's only a matter of taste and preference. Remove the veins of the lobes is a delicate operation which will affect the future quality of your liver fat when cooking, go for a liver deveined. Season it, upstream of its preparation, salt, sugar, alcohol of your choice (Pineau, cognac, whiskey ...), spices (nutmeg, spices ... 4) and why not a few seeds of a vanilla bean !
Cooking foie gras to the nearest degree scares you ? Do you know that it can be eaten raw ? Lobes Season with salt, sugar, alcohol and spices then store the liver at least 24 hours in the refrigerator before serving.