What's to be horrified about? I am sure the French, on the contrary, would be interested in this. They *might* poo poo it out of hand just because it's American but I bet most would dig in. Foie gras is a lovely velvety goodness and the sweetness of the doughnut would probably work nicely with it.
I've had Foie with a blueberry coulis and it was really nice. The sweet of the blueberries helped lift some of the richness of the Foie.
Lord Eden... the Chef that tried to kill Bourdain with Foie Gras was Chef Martin Picard. He is a Quebequois restaurateur and runs
Au Pied de Cochon. Check out the link and check out not only the menu but the cool T-Shirts. I want one.