Annual Smoked Duck (and other game) and Andouille Gumbo

Hello all. New years is approaching and so this weekend i will be preparing my annual smoked duck and sausage gumbo. This years gumbo is a bit different. In the past, my gumbo consisted of farm raised store bought ducks. This year, i have a couple wild ducks in the freezer and due to doubling of this years recipe, i will need more meat, so i bought another farm duck, a farm rabbit, and some quail to add to the gumbo. I'll start posting pics tomorrow as i throw the ducks on the smoker.

As before, i will collect the fat from the ducks in a pan on the smoker and use the reserved fat for a roux (and top off with bacon grease if i fall short of my 1.5 to 2 cups of fat needed). Then i will use the discarded carcass to make a stock. Depending on my meat yield, i was thinking of wrapping the duck breasts in jalapeno and bacon and putting them on the grill as an appetizer.

ETA: I will also be pan frying some duck liver in butter and garlic as another appetizer.

The rabbit will be quartered and the quail will be cooked in the duck fat/bacon grease before adding to the gumbo. Once i finished i will debone the rabbit and quail.

I do have a question. I plan on brining the ducks this year before putting them on the smoker. That being the case, if the ducks are brined, do they still need to be salted before going on the smoker? It is my understanding that brining adds moisture and slightly seasons the meat in a water solution. I've only ever brined chicken wings before so some help would be appreciated.