Any tips on getting Duchess to the buttery ripe stage? Refrigeration for X number of days before counter ripening? Or just stick 'em under the bed Kieffer-style and go for the long haul? 
Of course, I find them very pleasant eating when still crisp. Ate a big one yesterday evening that had been damaged when it dropped. Very juicy and not a grain of grit in it! (And I believe you’re right, Clark, about Duchess pears making one feel good: I felt pretty crummy most of the day; but I’ll swear that eating that big pear perked me right up. My type of medicine! 
) Bet they’d be good for cooking with, too.
Just picked the last few fruits from my Duchesse d’Angouleme (which I didn’t even know I had—until Clark helped me i.d. it). So excited about this great old pear! It’s got disease-resistance; good taste; and rustic beauty. I’m frankly surprised that this once-widespread variety ever fell out of favor.