Generally, no they are not in my experience.
I cooked a wild duck at a job I had once, and it was far more greasy then the duck we got from the top notch duck farms.
If you are going to smoke one, set up a drip pan, and made a few x shaped score marks in along the skin that goes down to the meat. Put a few along each breast, leg and and the bottom. This will allow the fat to drip away, and still leave enough to keep the meat tender.(and make the skin a little more crispy)
If you are are going to roast one, make the score marks, then get a pan VERY hot and put just a little oil in. Set the duck in and sear it-the fat will run out a bit, and you will brown the skin nicely. Repeat for the whole duck.
Stick it in the oven till it's done-I prefer my duck more mediumish..soo to your tastes.
Plus...you can pour almost all that fat out of the pan, and you will have a nice pan to start sauce in!
Leave a little fat in and saute some onions, garlic, mushrooms, thyme and shallots in thepan...then hit with half a bottle of red wine or so.(watch your face! the wine can flame a bit) If you happen to have some chicken stock..add some of that too.
And ...I know this sounds odd..but put about 1 teaspoon of unsweetened cocoa powder in. It adds alittle extra depth!
Boil it down about half way, add some butter, salt and pepper...
Yah..it's not low fat..but it's good!