I never bake duck, because my friends all tell me that their kitchen has very bad smell and strong smoke after baking duck. That results from the fat.
I like brown duck without adding any oil, just brown it with its own fat. Then clean the pot first to remove excess fat before adding water.
After 30 minutes' braising, most of fat can be extracted, which forms a fat layer. It can be removed with a small size sieve. Yesterday, I removed about 1/3 cup clear liquid fat, really large amount. In this way, the condensed sauce obtained in the end is not greasy any more.
Look around us, it is beautiful.