What's the rush? Fermentation is a natural process and there's not a dang thing you can do to hurry it along.
Unfortunately, if you try to "bypass" time there are consequences. Your brew will not be done and what you do consume will taste young.
The main purpose of a secondary is for clearing. If you rack from your primary into a keg all that yeast will (eventually) fall out, but it'll be in your keg. If you tap it your first couple of glasses will be cloudy. If you attempt to move that keg at any time you will drudge up the yeast sediment and make some of the beer cloudy again.
I know there are brewers here that secondary in the keg, but I don't think they move them afterwards so I can only assume they tap in place.
My chest keezer is in the garage. I use it for lagering and keeping kegs sealed/primed w/gas. Prior to tapping them I have to lift them over the high wall, place them on the ground, close the lid and carry them to the basement to the kegerator. Any sediment I have inside is disturbed.
One way to counter this is to allow it to age and clear in the secondary which permits me to rack (nearly) clear beer. I said "nearly" because it'll never be really clear unless I filter it.