It is important that you start this recipe three weeks before you plan to serve it, because Daguin says the prunes must soak for a minimum of 21 days. Just place 24 prunes in a sterilized, wide-mouth jar or crock and cover with Armagnac.
Wine recommendations: A Fer Servadou, also known as Mansois or simply Fer. This is lighter on the tannin than other regional choices, which makes it a better partner for the delicate flavors of quail, but it still has enough power and peppery taste to hold up nicely next to those marvelous prunes. From the Marcillac region, choose a 1999 Jean Luc Matha or a 1998 Domaine du Cros; from Gaillac, the 2000 Château Lastour.