Hi all, I'm new to this, but I did recall reading somewhere that when using orange, and I suppose the skin of any fruit (grapefruit, lemon, whatever), it is important only to use the zest. The rind, which is the white layer directly underneath the orange zest, becomes very bitter when boiled. Also, the article I read recommend carefully shaving off the zest with a cheese grater, and then microwaving it for 30 seconds to kill any microbes. This is then put into the secondary fermenter.
I would think that boiling the zest would be sure to remove most of the aromatic, volatile oils from the zest that give it its citrus flavor. That's only a guess, however. I hope this is helpful, and your idea does sound delicious!