Make the stuffing: in a bowl, combine bread, currants, apples, dried thyme, salt, pepper and butter.
Rinse the goose inside and out and dry with paper towels. Fill it with stuffing, truss it and prick all over with a sharp skewer.
Heat the oil in a large ovenproof casserole and sear the goose on all sides. Add a little water, cover and cook 1 hour at 190 degrees C.
In a bowl, mix the onion, carrots, celery, garlic, bay leaf, cloves, thyme and marjoram. Arrange around the goose. Continue cooking without the lid, about 20 minutes per 500g of goose. Remove the fat while cooking. Add water if necessary so it doesn't burn.
Remove the goose and transfer to a large dish. Cover with foil to keep warm.
Remove any fat from the casserole, then add the wine, tomato paste and stock. Simmer 15 minutes then strain out the gravy. Thicken with cornflour if necessary.