Oh, balut is vile - I'd forgotten all about that one before you mentioned it, ugh.
The one time I did try foie gras was when I lived in Chicago. A local hot dog vendor (since closed) had a ridiculous flagship item on his menu - a duck sausage served in a brioche bun, topped with foie gras and served with french fries deep fried in duck fat. It was so nuts I had to try it just one time - what I mainly remember about the foie gras was the silky smooth texture.
Sure, feel free to post the recipe - I have no problem with hoarding recipes, they're digital.
Welp, I just looked up both ortolan bunting and balut, and I must say I’m quite done with the internet for today.