The time a beer needs in primary and/or secondary is affected by numerous things, however, source of fermentables is not one of them. Extract, (liquid or dry), started out as the same grain that I use to brew my beers. It's just someone else did the time consuming part, and presented the fermentable sugar in a nice, easy, ready to use package.
I don't use a secondary. I also don't worry about when my beers are done. I'll rack them from primary straight into my bottling bucket or keg. When I get around to it. That's usually in the 3-6 week range. With careful racking, you can have beer as clear as you want it. But remember, when you're bottling, you're creating new fermentation in the bottle, so you'll have some sediment in the bottle anyway. Allowing a beer 3-4 weeks in the bottle will also go a long way towards providing clearer beer. Having several days to a week in the fridge before drinking will also help yeast settle out.
Using a secondary is most beneficial for those who aren't careful with racking, or with extended bulk aging. If you can rack your beer without sucking up the yeast cake, and are not aging your beer for several months, you don't need the secondary.
Just because you can have a beer go from grain to glass in three weeks, doesn't mean you should. A good rule of thumb would be to expect normal strength beers, (4-7%), to sit in a fermenter, (primary or secondary, completely up to you), for 3-4 weeks, and be in a bottle at at least 70 degrees for two more weeks.
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