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1
Season quail all over with salt. In a large cast iron skillet, heat oil over medium-high heat until shimmering. Add quail. If quail are spatchcocked, cook them skin side down until well browned, about 5 minutes, then flip and cook other side until desired doneness is reached (quail can be served from medium-rare to well done, as desired; they are too small to accurately use a thermometer, so feel free to cut into the meat to check doneness). If using deboned quail, cook on both sides, turning frequently, until browned on both sides and desired doneness is reach, about 4 minutes per side for medium.
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2
Transfer quail to a plate or wire rack set over a rimmed baking sheet to rest.
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3
Add shallot and thyme to skillet and cook, stirring, until shallot is softened, about 3 minutes. Add plums and cook, stirring, until starting to look pulpy, about 4 minutes.
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4
Add water or stock to pan, bring to a simmer, then cook until liquid has reduced and plums have broken down to form a thick sauce. Add any juices that have collected below quail. Season with salt.
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5
Add honey to sauce, stirring to combine; taste, then add more honey as desired to balance the tartness of the plums (this will depend on the plums you have). Stir in butter until melted. Remove from heat. Discard thyme sprigs.
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6
Spoon sauce onto serving plates, arrange quail on top, and serve. You can garnish with minced parsley, if desired.
