Peel and finely slice the garlic and onions. Halve the chillies, remove the seeds. Cut the zucchini into even lengths. Sauté the onions and garlic on the barbecue hotplate in a little olive oil, add the duck tenderloins and barbecue 3–4 minutes.
Then add the rest of the vegetables and cook for 5 minutes more, stirring well. Deglaze with the balsamic vinegar and soy sauce. Serve immediat