Randy Mosher's Radical Brewing book has a recipe for a "dark night tangerine porter" that I am going to attempt sometime. He explains that his recipe is based on borrowing some characteristics of a Wit and applying them to a porter, so it may be a bit different then what you are after, but it sounds really good to me.
Brewed this recipe a 1.5 months ago using the ingredients and times listed except for the orange in the boil. I added 2oz of orange zest into the secondary instead and let sit for 2 weeks. Its been in the bottle for 2 weeks now and everyone that I have cracked open is only very very lightly carbonated. It also has a strong overpowering orange oil taste so I would recommend maybe 1 oz of orange zest or less. As for the carbonation ... could the zested orange peels have killed off the yeast preventing carbonation? I'm pretty OCD about sanitization so I don't think that would have caused it. Some more info ... primary for 2 weeks and then secondary for 2 weeks on 2oz orange zest. Any insight would be greatly appreciated!
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