Remove the flomen, the fat that is clearly visible inside the goose, finely dice it and put it in a small saucepan.
Halve and finely dice the onion and add to the goose fat.
Peel, core and finely slice the apple and also add to the fat pot.
Season with salt, pepper and marjoram. Simmer the fat for about an hour at low temperature until the grams, onions and apples have turned appetizingly brown. Pour into an earthenware pot and leave to cool.
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