Free goose meat from skin and bones and chop very finely. Warm goose fat (coarsely chop before hand and leave in saucepan over medium heat). Pour through a sieve into a saucepan.
Peel apples, cut into eighths, remove seeds and then cut into cubes. Add goose meat, peppercorns, apple cubes and bay into warm goose fat. Simmer over very low heat for 1 hour then chill.
If fat starts to solidify, season with salt and pepper. Add marjoram and stir well until it forms a spreadable paste. Then fill in glasses or ramekins and refrigerate until ready to serve. Serve with brown bread, as desired.