Un-force fed foie gras

Michael Ruhlman writes about a new foie gras from Spain that isn't force fed, as is traditional foie gras, but relies on the goose's natural inclination to gorge itself. I'm skeptical, not only because Gordon Ramsay appears to have rejected it as inferior (and though Ramsay's television persona is something of a joke, he is a very serious, very great chef), but because I had a version of what I believe to be a humanely raised foie gras at the wonderful L'eau a la bouche outside Montreal last year. While it was delicious, and to me tasted better objectively than real foie gras, it wasn't foie gras. It was very fatty, unctuous, liver, and there's a big difference between the two.