Brewing with orange peels

What is the best method to introduce a subtle orange flavor to the brew? I was thinking along the lines of, a half ounce of organic orange peels boiled the last 10-15 minutes in the wort. Is boiling a bad idea? Should I throw it into the secondary fermenter for a couple days or weeks? Thanks in advance.

I believe that I used a 1/2 oz in a Wit and boiled it the entire 60 mines.

I could be wrong, but I'm fairly certain that's what I did.

I too used some orange peel in a Belgian Wit and I think I used it for 30 min or so. 1/2 oz to 1 oz depending on how much flavor you want. I used 1oz. The aroma was fantastic during the boil... Very intense. Once in the bottle, the flavor is really subtle, but it's there.

I think adding the peel to the secondary might be a bit more intense. Personally, I'm not a big fan of "in your face" fruit flavors in my beer.