Remove the shell of the geoduck and the gut ball. Remove the skin and wash thoroughly. Par-cook geoduck siphon by blanching briefly in boiling salted water. Cut geoduck into matchstick-thin strips. Refrigerate until ready to use. Cut cucumbers into segments about 6cm /2.5 inches long. Scoop out seeds and flesh to form “boxes”. Open young coconut and scoop out the meat. Cut coconut meat into matchstick strips similar in size and shape to the geoduck julienne. Make dressing by combining mayonnaise, wine and mustard and adjusting to taste. Dress the geoduck and coconut strips with dressing and fill each cucumber segment with a portion of the mixture. Arrange the cucumber segments on a serving platter to resemble bamboo branches. Decorate as illustrated and serve.
