that's one of those things that just never worked for me--and it certainly isn't for lack of exposure--spending ample time in Switzerland, with locals...who also live in Burgundy and have access (and provided), to what is basically some of the best foie gras, beef, lamb...whatever you can find in the country--I just couldnt' get into foie gras.
At this time (~22 years old), I finally learned to get into all types of olives, malt whiskey, snails to a degree, all types of cheeses, etc....but foie gras just never worked out. :\