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Preheat oven to 400 F.
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Lightly dredge quail in flour, then lightly salt and pepper.
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In a medium, ovenproof skillet, heat bacon drippings, then pan fry quail over medium heat, skin side down, for 3 minutes.
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Turn over, then fry for an additional 3 minutes. Pour lime juice and maple syrup into the bottom of the skillet from the side, not over the quail.
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Transfer to the oven, and roast for 5 minutes.
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Remove, cut each quail in half, then serve immediately, pouring the maple lime glaze over the top.